Potato Salad Primavera

By ClaudiaJan

Ingredients

• 1 1/4 pounds red-skinned potatoes, quartered (4 cups)
• 8 oz asparagus spears, trimmed and cut into 1-inch pieces (2 cups)
• 1 large red onion, chopped (1 cup)
• 1 medium red bell pepper, cored, seeded, and diced (1 1/4 cups)
• 2 celery stalks, halved lengthwise and thinly sliced (1 1/4 cups)
• 1/2 cup packed basil leaves
• 1/4 cup grated Parmesan
• 1/4 cup chopped walnuts
• 3 Tbsp white wine vinegar
• 2 Tbsp fat-free mayonnaise
• 2 Tbsp water
• 1 tsp salt
• 1/2 tsp ground black pepper
• 1 garlic clove, quartered

Details

Servings 6

Preparation

Step 1

Instructions
Bring a large vegetable steamer filled with about 2 inches of water to a boil over high heat. Add the potatoes, cover and steam until tender when pierced with a fork, about 20 minutes.
Transfer potatoes to a large bowl. Add asparagus to the steamer. Cover and steam until crisp-tender, about 2 minutes. Add to the potatoes; stir in the onion, bell pepper and celery while the other vegetables are still warm.
Place the basil, Parmesan, walnuts, vinegar, mayonnaise, water, salt, pepper and garlic in the canister of a food processor or a mini food processor, and process until fairly smooth (a little grainy is fine, too), scraping down the canister once or twice.
Pour the dressing over the still-warm vegetables. Toss well and serve.
Serving size: 1 1/3 cups.