Herb-Vinaigrette Potato Salad

Name: Herb-Vinaigrette Potato Salad
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 12 servings (3/4 cup each).
Ingredients: 3 pounds small red potatoes, quartered; 1 pound fresh asparagus, trimmed and cut into 2-inch pieces; 2 cups sliced radishes; 6 green onions, sliced; 2 tablespoons chopped fresh chives; 2 tablespoons chopped fresh parsley; VINAIGRETTE:; 3/4 cup olive oil; 1/4 cup champagne vinegar or white vinegar; 1 tablespoon Dijon mustard; 1/2 teaspoon salt; 1/4 teaspoon coarsely ground pepper

This is a great way to celebrate early produce from the garden. To add some more crunch, sprinkle with croutons. —Debra Keil, Owasso, Oklahoma

Ingredients

3 pounds small red potatoes, quartered
1 pound fresh asparagus, trimmed and cut into 2-inch pieces
2 cups sliced radishes
6 green onions, sliced
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley
VINAIGRETTE:
3/4 cup olive oil
1/4 cup champagne vinegar or white vinegar
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon coarsely ground pepper

Directions

Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Remove potatoes with a slotted spoon; cool. Return water to a boil. Add asparagus; cook, uncovered, 2-3 minutes or just until crisp-tender. Remove asparagus and immediately drop into ice water. Drain and pat dry.
Transfer potatoes and asparagus to a large bowl; add radishes, green onions and herbs. In a small bowl, whisk vinaigrette ingredients until blended. Pour over potato mixture; toss gently to coat. Serve at room temperature or chilled. Stir before serving.

Nutrition Facts

3/4 cup: 213 calories, 14g fat (2g saturated fat), 0 cholesterol, 147mg sodium, 20g carbohydrate (2g sugars, 3g fiber), 3g protein. Diabetic Exchanges: 3 fat, 1 starch.

Originally published as Fresh Spring Asparagus-Potato Salad in Holiday & Celebrations Cookbook 2017