New Potato and Asparagus Salad |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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From Martha Rose Shulman Ingredients:
1 1/4 lbs red skinned new potatoes (small ones if possible) |
salt |
fresh ground black pepper |
1 celery, thinly sliced |
1 tablespoon chopped chives |
1 lb asparagus, trimmed and cut into 1-inch pieces |
3 tablespoons red wine vinegar or 3 tablespoons white wine vinegar or 3 tablespoons sherry wine vinegar |
2 tablespoons fresh lemon juice |
1 teaspoon dijon mustard |
1 teaspoon cumin seed, crushed |
1/4 cup extra virgin olive oil |
6 tablespoons plain nonfat yogurt |
1 tablespoon mayonnaise (hellman's is recommended) |
salt |
fresh ground black pepper |
Directions:
1. Cut potatoes into quarters or large dice; steam for 10-20 minutes, until just tender.
2. Meanwhile, mix together the ingredients for the salad dressing; set aside.
3. When the potatoes are cooked, remove form the heat, drain, and toss right away with the salt and pepper, celery, chives, and 1/3 cup of dressing.
4. Steam the asparagus for 4-5 minutes, until just tender; drain and rinse under cold water.
5. Toss the asparagus with the potatoes; add additional dressing to taste and serve.
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