Potato Salad With Asparagus – a delicious recipe with red potatoes, green onions, white wine vinegar, olive oil, mustard, salt. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
1) Wash potatoes. Cook in boiling water to cover 20 to 25 minutes or until tender; drain and cool slightly. Cut each potato into into 6 wedges. Set aside.
2
2) Snap off tough ends of asparagus. Remove scales from spears with with a vegetable peeler, if desired. Cut asparagus into 1-inch pieces. Arrange asparagus in a steamer basket over boiling water. Cover and steam 4 to 5 minutes or until crisp-tender. Rinse with cold water.
3
3) Combine potato wedges, asparagus, and green onion in a shallow dish. Combine vinegar and next 4 ingredients; pour over potato mixture, and toss lightly. Cover and chill at least 1 hour, stirring occasionally. Spoon potato mixture evenly onto 2 lettuce-lined plates
78
kcal
Calories
1
g
Fat
14
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 medium-size round red potatoes, 5 asparagus spears, 1 Tablespoon sliced green onions, 2 Tablespoons white wine vinegar, and more.
Yes, Potato Salad With Asparagus falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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