• 6 red new potatoes (about 17 ounces), halved lengthwise
  • 1 lb. asparagus, trimmed
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • ¼ cup olive oil
  • 2 tablespoons minced fresh chives
  • Salt and freshly ground pepper


Cook potatoes in large pot of boiling water until just tender, about 20 minutes. Drain and cool slightly. Cook asparagus in large pot of boiling salted water until just crisp-tender, about 8 minutes. Drain. Refresh under cold water. Cut potatoes into wedges. Cut asparagus into 1 1/2-inch pieces. Toss vegetables together in large bowl.

Combine mustard and lemon juice in small bowl. Gradually whisk in oil. Pour over vegetables. Add chives and toss to coat. Season with salt and freshly ground pepper. Serve salad warm or at room temperature.

Healthy, Low Calorie, Low Cholesterol, Low Fat, Low Saturated Fat, Salads, Side Dishes, Vegetable, Vegetarian
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