Asparagus Parmesan Potato Salad

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


  • 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)


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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