Potato Salad with Asparagus

Oxmoor House
2 servings.


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2 medium-size round red potatoes (about 6 ounces)
1/4 pound fresh asparagus spears (about 5 spears)
1 tablespoon sliced green onions
2 tablespoons white wine vinegar
1 teaspoon olive oil
1/2 teaspoon Dijon mustard
Dash of salt
Dash of ground white pepper
2 Bibb lettuce leaves


Wash potatoes. Cook in boiling water to cover 20 to 25 minutes or until tender; drain and cool slightly. Cut each potato into 6 wedges. Set aside.

Snap off tough ends of asparagus. Remove scales from spears with a knife or vegetable peeler, if desired. 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.

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

Created date

August 2009

Nutritional Information

Calories 98
Caloriesfromfat 23 %
Fat 2.5 g
Satfat 0.4 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 2.9 g
Carbohydrate 16.5 g
Fiber 0.0 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 117 mg
Calcium 0.0 mg