Asparagus and Spring Onion Potato Salad

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Asparagus and Spring Onion Potato Salad

Asparagus and Spring Onion Potato Salad

Author: Homebasics

Time:

Difficulty:

easy

Serving Size:

Description:
Nice summer salad

Ingredients:

2 lbs small new
white or red-skinned
potatoes, scrubbed but
not peeled, cut into 1-inch
(2.5 cm) chunks 1
kg
2 tbsp lemon
juice 30 mL
1/2 tsp salt
2 mL
1/4 tsp pepper
1 mL
1 lb asparagus,
trimmed and cut into 2-
inch (5 cm) pieces
500 g
4 green onions,
thinly sliced 4
1/4 cup
Hellmann's Real
Mayonnaise 50 mL
2 tbsp plain
yogurt 30 mL
1 tsp grainy Dijon
mustard 5 mL
1 tbsp chopped
fresh parsley 15
mL

Instructions:

Place the potatoes in a steamer basket set over boiling water.
Steam until tender, about 15 to 25 minutes. Transfer the potatoes
to a large bowl and toss with lemon juice, salt and pepper. Cover
with plastic wrap and refrigerate until completely cool.

Meanwhile, steam the asparagus until bright green and tender
crisp, about 3 to 5 minutes. Transfer to a colander and rinse under
cold running water until cool. In a small bowl, combine the
mayonnaise, yogurt and mustard.

To serve, gently toss together the cooled potatoes, asparagus and
green onions. Drizzle the mayonnaise mixture over the salad,
tossing just until everything is coated with dressing. Sprinkle with
parsley and serve immediately or refrigerate for up to 2 hours
before serving.

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