Tangy Asparagus Potato Salad

I’m still on the asparagus kick.  It is so good for you though.

4 small red potatoes, cut into small wedges

1 tablespoon Dijon mustard

1 pound fresh asparagus, cut

1/4 cup olive oil

1 tablespoon lemon juice

2 tablespoons minced chives

1/8 teaspoon salt

Dash of pepper

Place potatoes in a large saucepan; cover with water.  Bring to a boil; cook for 5-6 minutes or just until tender.

In a large skilled, bring 1/2 inch of water to a boil.  Add the asparagus ; cover and boil for 3 minutes.  Drain and immediately place the asparagus in ice water.  Drain and pat dry.  Cut into 1 inch pieces

Drain potatoes and place in a large bowl; add asparagus.  In a small bowl combine the mustard and lemon juice; whisk in oil until combined.  Add chives, salt, and pepper.  Pour over vegetables and toss to coat.  Serve warm.

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