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Potato Salad with Asparagus

Yield 2 servings.

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.

  3. 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.

Cooking Light Light Cooking for Two