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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
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.
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
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.
