Ingredients For Asparagus Potato Salad
- 6 cups fresh asparagus
- 1 lb. small new potatoes
- 1/4 cup white wine vinegar
- 1/4 cup diced purple onion
- 1 1/2 tsp. Dijon mustard
- 1/2 tsp. dried dill
- 1/4 tsp. black pepper
- 1 hard-boiled egg, sliced
Step By Step Directions: Asparagus Potato Salad
1 Trim the woody ends off the asparagus and remove the tough outer scales. Cut the asparagus into bite-size pieces. In a saucepan over medium heat, add the asparagus. Cover the asparagus with water and cook for about 10 minutes or until the asparagus are tender. Remove the pan from the heat and drain all the water from the pan. Rinse the asparagus with cold water and drain again. Cool the asparagus completely before using.
2 In a saucepan over medium heat, add the new potatoes. Cover the potatoes with water and bring to a boil. Cook the potatoes for about 7 minutes or until the potatoes are tender. Remove the pan from the heat and drain all the water from the potatoes. Rinse the potatoes with cold water and drain again. Cool the potatoes completely and cut into thin slices.
3 In a large bowl, add the asparagus and potatoes. In a small bowl, whisk together 1/4 cup water, white wine vinegar, purple onion, Dijon mustard, dill, and black pepper. Pour the dressing over the potatoes and asparagus. Gently toss until combined. Cover the bowl and refrigerate for 3 hours. Toss the salad again before serving.
4 Place the sliced egg over the top of the salad before serving.