BVR: New Potato and Asparagus Salad

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* Exported from MasterCook Mac *

 

New Potato and Asparagus Salad

 

Recipe By : Martha Rose Shulman, The Best Vegetarian Recipes

Serving Size : 4 Preparation Time :0:00

Categories : 2 Salads

 

Amount Measure Ingredient -- Preparation Method

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-- Salad --

1 1/4 pounds new potatoes

-- red skinned, small ones if possible

salt -- to taste

freshly ground black pepper -- to taste

1 stalk celery -- thinly sliced

1 tablespoon chives -- chopped

1 pound asparagus

-- trimmed and cut into 1-inch pieces

-- Dressing --

3 tablespoons red wine vinegar

-- or white wine, or sherry vinegar

2 tablespoons fresh lemon juice

1 teaspoon Dijon mustard

1 teaspoon cumin seeds -- crushed

1/4 cup extra virgin olive oil

6 tablespoons plain nonfat yogurt

1 tablespoon mayonnaise

-- Hellmann's or Best Food if possible

salt -- to taste

freshly ground black pepper -- to taste

 

1

Cut the potatoes into quarters or large dice. Steam for 10 to 20

minutes, until just tender.

2

Meanwhile, mix together the ingredients for the salad dressing.

3

When the potatoes are cooked, remove from the heat, drain, and toss

right away with the salt and pepper, celery, chives, and 1/3 cup of the

dressing.

4

Steam the asparagus for 4 to 5 minutes, until just tender. Drain and

rinse with cold water.

5

Toss the asparagus with the potatoes. Add additional dressing to taste

and serve.

 

Advance preparation: Make this recipe to the point where you toss the

potato salad with 1/3 cup dressing, and steam the asparagus several

hours ahead of serving. Place the asparagus on top of the potatoes and

hold in the refrigerator. Toss with additional dressing just before

serving.

 

Makes 4 to 6 servings.

 

Source: Martha Rose Shulman, The Best Vegetarian Recipes, 2001

Typed and MC Formatted by Eruna Schultheiss

 

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Per serving (excluding unknown items): 260 Calories; 17g Fat (55%

calories from fat); 5g Protein; 25g Carbohydrate; 2mg Cholesterol; 68mg

Sodium

 

NOTES : The dressing here makes more than you need for the salad, but

any left over makes a nice dip for artichokes or vegetables, or you can

drizzle it onto tomatoes or tomorrow night's salad.

 

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