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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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This Recipe is from the summer long chapter of the cookbook Everyone Can Cook for Celebrations. It's great to serve with just about anything cooked on the barbecue, such as steaks, ribs, chicken and salmon. Ingredients:
1 1/2 lbs red potatoes, cut into 1/2 inch - 1 inch cubes |
1/2 cup mayonnaise |
2 tablespoons sour cream |
2 tablespoons white wine vinegar |
2 tablespoons whole-grain dijon mustard (see note) |
6 -8 blanched asparagus spears, thinly sliced (see note) |
1 small carrot, grated |
3 large hard-boiled eggs, cut into cubes |
2 green onions, sliced |
salt & freshly ground black pepper |
Directions:
1. Gently boil the potatoes until just tender. Drain well and cool to room temperature.
2. Place the mayonnaise, sour cream, vinegar and mustard in large salad bowl and whisk to combine.
3. Add the potatoes and remaining ingredients and toss to combine.
4. Cover and refrigerate salad until ready to serve.
5. NOTE: Coarser whole-grain Dijon mustard is sold at most supermarkets alongside the regular smooth Dijon mustard.
6. NOTE: To blanch the asparagus, cook in boiling water for one minute. Drain well, cool with ice-cold water, and then drain well again.
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