Asparagus Parmesan Potato Salad

Prep time
0:30
Total Time
0:40
Rating
Not rated
0 ratings
Servings
8

Creamy potatoes meet springtime asparagus with a parmesan twist that'll perk up even a rainy day picnic!

Ingredients

  • 2 pounds red potatoes
  • 1 bunch asparagus
  • 12 red bell pepper, seeded and chopped (medium sized)
  • 2 tablespoons washed, patted dry, chopped fine & packed into measuring cup fresh parsley
  • 3 tablespoons washed, patted dry and chopped fresh basil
  • 12 cup fresh lemon juice (approx. 2 lemons)
  • 14 cup extra virgin olive oil
  • 14 teaspoon paprika
  • 1 tablespoon balsamic vinegar
  • 4 ounces Organic Valley Shredded Parmesan Cheese (or to taste)

Directions

Place baby red potatoes in large pot. Add water to cover. Boil until potatoes are tender but not mushy, about 20-30 minutes. Cut asparagus into 1" pieces and steam until crisp tender.

Cool potatoes completely. Peel potatoes (if desired) and dice.

Place cooled potatoes and asparagus in a large mixing bowl.

Add the red bell pepper, fresh parsley, and basil.

Whisk fresh lemon juice, olive oil, paprika, and balsamic vinegar in a small bowl. Pour over potato mixture and toss well. Season with Organic Valley Shredded Parmesan Cheese, salt and pepper to taste.

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