2 roasted red peppers, cut in 1/4 inch pieces, diced
1 bunch green onions (white and pale green), cut in 1/4 inch slices
1/4 cup fresh dill
Instructions
Steam asparagus till tender-crisp, 3-5 minutes. Shock in ice water, and set aside.
Cut potatoes in 1 inch cubes, steam till just tender, 8-10 minutes. Drain well and place in large bowl.
Whisk together oil, lemon juice, zest, garlic, mustard, salt and pepper.
Pour 2/3 dressing onto hot potatoes and toss gently to coat well. Let cool to room temperature.
Add roasted red peppers, green onions and dill along with remaining dressing. Toss gently to mix well.
Garnish with chives and serve at room temperature.
Originally Submitted
5/4/2009
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