Marinated Potato Salad with Summer Vegetables
Marinated Potato Salad with Summer Vegetables might be a good recipe to expand your side dish recipe box. One serving contains 154 calories, 2g of protein, and 9g of fat. This recipe covers 8% of your daily requirements of vitamins and minerals. This recipe serves 12. It will be a hit at your The Fourth Of July event. It is a good option if you're following a vegan diet. If you have asparagus, new potatoes, onion, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes.
Cook potatoes in a Dutch oven in boiling water to cover 15 to 18 minutes or until tender; drain and cool slightly.
Cut into bite-size pieces.
Drizzle potatoes with rice vinegar; toss gently.
Snap off tough ends of asparagus, and discard; cut asparagus and green beans into 1-inch pieces. Cook asparagus and green beans in boiling water to cover 3 minutes or until crisp-tender; drain. Plunge into ice water to stop the cooking process; drain and add to potato mixture.
Add onion and next 3 ingredients; toss gently.
Whisk together mustard and next 4 ingredients; gradually whisk in oil until blended.
Drizzle over potato mixture; toss gently.