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Categories:
red-skinned new potatoes salt fresh ground black pepper celery chives red wine vinegar lemon juice mustard cumin extra-virgin olive oil nonfat yogurt mayonnaise salt fresh ground black pepper
Viewed: 36 - Published at: 8 years agoIngredients
- 1 14 lbs red skinned new potatoes (small ones if possible)
- salt
- fresh ground black pepper
- 1 celery, thinly sliced
- 1 tablespoon chopped chives
- 1 lb asparagus, trimmed and cut into 1-inch pieces
- 3 tablespoons red wine vinegar or 3 tablespoons white wine vinegar or 3 tablespoons sherry wine vinegar
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon cumin seed, crushed
- 14 cup extra virgin olive oil
- 6 tablespoons plain nonfat yogurt
- 1 tablespoon mayonnaise (Hellman's is recommended)
- salt
- fresh ground black pepper
Method
- Cut potatoes into quarters or large dice; steam for 10-20 minutes, until just tender.
- Meanwhile, mix together the ingredients for the salad dressing; set aside.
- When the potatoes are cooked, remove form the heat, drain, and toss right away with the salt and pepper, celery, chives, and 1/3 cup of dressing.
- Steam the asparagus for 4-5 minutes, until just tender; drain and rinse under cold water.
- Toss the asparagus with the potatoes; add additional dressing to taste and serve.
