Potato Salad with Asparagus

Name: Potato Salad with Asparagus
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Global
Ingredients: 113 grams fresh asparagus spears (about 5 spears); 2 Bibb lettuce leaves; 1 teaspoons Dijon mustard; 1 Tbsp sliced green onions; 1 Dash ground white pepper; 1 teaspoon olive oil; 170 grams medium-size round red potatoes (about; 1 Dash salt; 2 Tbsps white wine vinegar

Potato Salad with Asparagus is a gluten free, whole 30, and vegan side dish. This recipe covers 11% of your daily requirements of vitamins and minerals. One serving contains 85 calories, 4g of protein, and 2g of fat. This recipe serves 2. If you have dash of ground pepper, dash of salt, dijon mustard, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 45 minutes. It will be a hit at your The Fourth Of July event.

Instructions

Wash potatoes. Cook in boiling water to cover 20 to 25 minutes or until tender; drain and cool slightly.

Ingredients you will need

Potato

Water

Cut each potato into 6 wedges. Set aside.

Ingredients you will need

Potato

Snap off tough ends of asparagus.

Ingredients you will need

Asparagus

Remove scales from spears with a knife or vegetable peeler, if desired.

Ingredients you will need

Vegetable

Equipment you will use

Peeler

Knife

Cut asparagus into 1-inch pieces. Arrange asparagus in a vegetable steamer over boiling water. Cover and steam 4 to 5 minutes or until crisp-tender. Rinse with cold water.

Ingredients you will need

Asparagus

Vegetable

Water

Combine potato wedges, asparagus, and green onions in a shallow dish.

Ingredients you will need

Green Onions

Asparagus

Potato

Combine vinegar and next 4 ingredients; pour over potato mixture, and toss gently. Cover and chill at least 1 hour, stirring occasionally. Spoon potato mixture evenly onto 2 lettuce-lined salad plates.

Ingredients you will need

Lettuce