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Asparagus-And-New Potato Salad

southern.chef's picture
Ingredients
  Asparagus 1 1⁄4 Pound
  Potatoes 1 Pound (Small Potatoes)
  Water 1⁄2 Cup (8 tbs)
  White wine vinegar 1⁄4 Cup (4 tbs)
  Diced purple onion 1⁄4 Cup (4 tbs), diced
  Dijon mustard 1 1⁄2 Teaspoon (Salt Free)
  Dried dill weed 1⁄2 Teaspoon
  Ground pepper 1⁄8 Teaspoon
  Bibb lettuce 4
  Hard cooked egg 1 , separated
Directions

Clean the asparagus spears and snap off tough ends.
Remove scales with a knife or vegetable peeler, if desired.
Cook asparagus, covered, in a small amount of boiling water 6 to 8 minutes or until crisp-tender, drain.
Let cool completely.
Cut asparagus into 2-inch pieces.
Wash potatoes, cook in boiling water 15 to 20 minutes or until tender, drain.
Cool and slice thin, combine potatoes with asparagus.
Combine water, vinegar, onion, Dijon mustard, dillweed, and pepper in a small bowl, pour over vegetables.
Cover and marinate vegetables in refrigerator 3 hours.
With a slotted spoon, place salad on a lettuce-lined plate, top salad with sieved egg yolk. (Reserve egg white for other uses.)

Recipe Summary

Cuisine: 
American
Method: 
Chilling
Servings: 
8

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