Makes 4 to 6 servings
The dressing here makes more than you need for the salad, but any left over makes a nice dip for artichokes or vegetables, or you can drizzle it onto tomatoes or tomorrow night's salad.
1-1/4 pounds red-skinned new potatoes,
small ones if possible
Salt and freshly ground black pepper
1 celery stalk, thinly sliced
1 tablespoon chopped chives
1 pound asparagus, trimmed and
cut into 1-inch pieces
3 tablespoons red wine,
white wine, or sherry vinegar
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon cumin seeds, crushed
1/4 cup extra virgin olive oil
6 tablespoons plain nonfat yogurt
1 tablespoon Hellmann's or Best Foods mayonnaise
Salt and freshly ground black pepper to taste
1. Cut the potatoes into quarters or large dice. Steam for 10 to 20 minutes, until just tender.
2. Meanwhile, mix together the ingredients for the salad dressing.
3. When the potatoes are cooked, remove from the heat, drain, and toss right away with the salt and pepper, celery, chives, and 1/3 cup of the dressing.
4. Steam the asparagus for 4 to 5 minutes, until just tender. Drain and rinse with cold water.
5. Toss the asparagus with the potatoes. Add additional dressing to taste and serve.
Make this recipe to the point where you toss the potato salad with 1/3 cup dressing, and steam the asparagus several hours ahead of serving. Place the asparagus on top of the potatoes and hold in the refrigerator. Toss with additional dressing just before serving.
The Best Vegetarian Recipes
By Martha Rose Shulman
Morrow Cookbooks, July 2001
Hardback, $ 25.00
Recipe reprinted by permission.
This page created December 2001
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