Tangy Asparagus Potato Salad

Tangy Asparagus Potato Salad

Photo by

  • Prep Time


  • Total Time


  • Servings



  • 3

    small red potatoes cut into ¼ " wedges

  • 1

    pound fresh asparagus trimmed

  • 1

    Tbsp Dijon mustard

  • 1

    Tbsp Lemon juice

  • ¼

    cup olive oil

  • 2

    Tbsp minced chives

  • teas salt

  • dash pepper


Place potatoes in a large saucepan, covered with water. Bring to a boil; cook for 6-7 minutes or just until tender. Meanwhile, in a large skillet, bring 1/2 " of water to a boil. Add the asparagus, cover and boil for 3 minutes. Drain and immediately place the asparagus in ice water. Drain and pat dry. Cut into 1" pieces. Drain potaoes and place in a large bowl.add asparagus. Ina small bowl, combine the mustard and lemon juice Whisk in oil until combined. Add chives, salt and pepper. Pour over egetables and toss to coat. Serve warm or at room temperature


Facebook Conversations