TANGY ASPARAGUS POTATO SALAD

Tangy Asparagus Potato Salad image

I look forward to making this recipe whenever asparagus season rolls around. It's been a family favorite for years. -Debbie Konietzki, Neenah, Wisconsin

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

4 small red potatoes, cut into 1/4-inch wedges
1 pound fresh asparagus, trimmed
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1/4 cup olive oil
2 tablespoons minced chives
1/8 teaspoon salt
Dash pepper

Steps:

Place potatoes in a large saucepan; cover with water. Bring to a boil; cook for 15-20 minutes or until tender. , Meanwhile, in a large skillet, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry. Cut into 1-in. pieces. , Drain potatoes and place in a large bowl; add asparagus. In a small bowl, combine the mustard and lemon juice; whisk in oil until combined. Add the chives, salt and pepper. Pour over vegetables and toss to coat. Serve warm or at room temperature.

Nutrition Facts : Calories 172 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 177mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 2g fiber), Protein 3g protein.