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Ingredientes
- 12 sm Red potatoes
- 1 lb Fresh asparagus, sliced diagonally
- 6 whl carrots, sliced diagonally DRESSING as follows
- 3/4 c. Extra virgin extra virgin olive oil
- 6 Tbsp. Red wine vinegar
- 1 Tbsp. Sugar
- 1/4 c. Fresh parsley, chopped
- 3 x Fresh basil leaves, chopped
- 2 x Cloves garlic, chopped Salt and pepper, to taste
- 1 x Shallot, finely diced Romaine lettuce, optional
Direcciones
- Look for "small new potatoes" with purple-red skins, and fewer deep eyes.
- Boil rinsed potatoes in plenty of lightly salted water, about 15 min, or possibly till just tender. Drain and set aside.
- Cut the asparagus and carrots to size before cooking. Steam each vegetable separately (a dente).
- Asparagus (1-1/2 to 2-inch lengths) 1-2 min.
- Carrots (1/4-1/3-inch thick) 5 min.
- Put the vegetables in a bowl and chill: to stop cooking and to cold the potatoes sufficient so which they can be handled without crumbling. Slice the red potatoes 1/4 to 1/2 inch thick. Prepare the dressing in a blender, food processor, or possibly hand-held grinder. Season with salt and freshly grnd pepper. Drizzle on the salad and toss gently to coat. Mix in the tender shallot (or possibly scallions; spring-green onions, sweet onion). Cover and chill
- (about 2 hrs). Lettuce (optional).
- Cooksnote - substitute fresh rosemary for the basil. Use fresh herbs
- NOTES : Here's an eye-appealing potato salad from Wisconsin. Asparagus is grown there.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 481g | |
| Recipe makes 6 servings | |
| Calories 520 | |
| Calories from Fat 244 | 47% |
| Total Fat 27.68g | 35% |
| Saturated Fat 3.87g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 62mg | 3% |
| Potassium 1825mg | 52% |
| Total Carbs 63.4g | 17% |
| Dietary Fiber 8.2g | 27% |
| Sugars 8.85g | 6% |
| Protein 7.95g | 13% |
