Asparagus Parmesan Potato Salad
Creamy potatoes meet springtime asparagus with a parmesan twist that'll perk up even a rainy day picnic!
Prep Time: 0:30
Total Time: 0:40
Servings: 8
Ingredients:
2 pounds red potatoes
1 bunch asparagus
1/2 medium red bell pepper (seeded and chopped)
2 tablespoons fresh parsley (washed, patted dry,chopped fine & packed into measuring cup)
3 tablespoons fresh basil (washed, patted dry and chopped)
1/2 cup fresh lemon juice (approx. 2 lemons)
1/4 cup extra virgin olive oil
1/4 teaspoon paprika
1 tablespoon balsamic vinegar
4 ounces Organic Valley Shredded Parmesan Cheese (or to taste)
Instructions:
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.
Nutrition Info:
Per Serving (excluding unknown items): 209 Calories; 10g Fat (44.9% calories from fat); 8g Protein; 21g Carbohydrate; 2g Dietary Fiber; 10mg Cholesterol; 185mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat.
Rate This Recipe
Rate this recipe or tell us about your own special twist that made it even better!
 |
