Potatoes, Asparagus and Peas Vinaigrette Recipe

Name: Potatoes, Asparagus and Peas Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound tiny new potatoes, preferably red; 2 teaspoons olive oil; 2 tablespoons balsamic vinegar; 1 tablespoon Dijon mustard; Enough dill to yield 2 tablespoons chopped; 2 scallions; 3/4 pound asparagus; 1 bunch arugula; 1 cup frozen peas; ⅛ teaspoon salt; Freshly ground black pepper to taste

Servings: persons

1 pound tiny new potatoes, preferably red
2 teaspoons olive oil
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
Enough dill to yield 2 tablespoons chopped
2 scallions
3/4 pound asparagus
1 bunch arugula
1 cup frozen peas
⅛ teaspoon salt
Freshly ground black pepper to taste

1
Scrub potatoes; do not peel.
2
In medium-size saucepan with water to cover, boil potatoes, covered, 10 to 20 minutes, depending on their overall size.
3
In a large bowl mix the oil, vinegar and mustard.
4
Wash, dry and chop dill; wash, trim and chop scallions; add dill and scallions to bowl.
5
Wash and break the asparagus stems at point where the woody part meets the tender part.
6
Cut the asparagus just below the tips; then, cut the rest of the stem into 1/2-inch pieces.
7
Break off tough stems from the arugula; discard, and wash remaining arugula thoroughly to get rid of sand.
8
About 3 minutes before the potatoes have finished cooking, stir in the asparagus and continue cooking.
9
Arrange arugula in flat serving dish.
10
One minute before the potatoes are finished cooking, stir in the frozen peas.
11
Drain and spoon into bowl with dressing, and mix gently to coat.
12
Season with salt and pepper, and arrange on arugula.

179

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 pound tiny new potatoes, preferably red, 2 teaspoons olive oil, 2 tablespoons balsamic vinegar, 1 tablespoon Dijon mustard, and more.

Yes, Potatoes, Asparagus and Peas Vinaigrette 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.

Potatoes, Asparagus and Peas Vinaigrette

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