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New Potato and Asparagus Salad

New Potato and Asparagus Salad is a ** potatoes salads recipe made with Red New Potatoes Halved Lengthwise, Asparagus, Dijon Mustard, Fresh Lemon Juice, and Olive Oil. Serves 1. Scale it up or down for the number of people at the table.

Ingredients

• 3
• 1 lb
• 1 tbsp
• 1 tbsp
• 1/4 cup
• 2 tbsp

Method (preview)

1. 1

   June 2000.

2. 2

   Made with broccoli instead of beans, using grainey Dijon mustard.

3. 3

   Cut oil by a quarter, using extra virgin oil.

4. 4

   Excellent.

5. 5

   Cook potatoes in large pot of boiling water until just tender, about 20 minutes.

6. 6

   Drain and cool slightly.

7. 7

   Cook asparagus in large pot of boiling salted water until just crisp-tender, about 8 minutes.

8. 8

   Drain.

9. 9

   Refresh under cold water.

10. 10

    Cut potatoes into wedges.

11. 11

    Cut asparagus into 1 1/2-inch pieces.

12. 12

    Toss vegetables together in large bowl.

13. 13

    Combine mustard and lemon juice in small bowl.

14. 14

    Gradually whisk in oil.

15. 15

    Pour over vegetables.

16. 16

    Add chives and toss to coat.

17. 17

    Season with salt and freshly ground pepper.

18. 18

    Serve salad warm or at room temperature.

19. 19

    Bon Appetit April 1990

20. 20

    Brought to you by Grassroots Recipes Mastercook Collections and Jim Dykstra

21. 21

    Nutr. Assoc.: 0 0 0 0 0 0 0 0