Try this New Potato And Asparagus Salad recipe, or contribute your own.
Suggest a better descriptionCook potatoes in large pot of boiling water until just tender, about 20 minutes. Drain and cool slightly. Cook asparagus in large pot of boiling salted water until just crisp-tender, about 8 minutes. Drain. Refresh under cold water. Cut potatoes into wedges. Cut asparagus into 1 1/2-inch pieces. Toss vegetables together in large bowl. Combine mustard and lemon juice in small bowl. Gradually whisk in oil. Pour over vegetables. Add chives and toss to coat. Season with salt and freshly ground pepper. Serve salad warm or at room temperature. 2 servings; can be doubled or tripled. Bon Appetit April 1990
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Serving Size: 1 Serving (520g) | ||
Recipe Makes: 1 servings | ||
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Calories: 146 | ||
Calories from Fat: 132 (90%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.7g | 20 % | |
Saturated Fat 1.9g | 10 % | |
Monounsaturated Fat 10.6g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 341.2mg | 12 % | |
Potassium 74.9mg | 2 % | |
Total Carbohydrate 3.8g | 1 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 2.6g | ||
Protein 1.4g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 146
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