summer twist on potato salad
Cook potatoes in large pot of boiling salted water 15-20 min. or until tender. Add asparagus during last 5 min. of cooking; boil 1-2 min. or until crisp-tender. Remove asp. from water. Place in bowl of ice water to stop cooking; drain. Drain potatoes; place in a large bowl.
Remove asp. tips; reserve. thinly slice remaining part of asp; add to potatoes.
In small bowl, whisk together all the dressing ingred. Pour dressing over potatoes and asparagus; toss gently to coat. Garnish with tips.
Use a vegetable peeler to peel asparagus
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (779g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 444 | ||
Calories from Fat: 23 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.5g | 3 % | |
Saturated Fat 0.3g | 2 % | |
Monounsaturated Fat 1.2g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 542.5mg | 19 % | |
Potassium 2370.5mg | 62 % | |
Total Carbohydrate 95.8g | 28 % | |
Dietary Fiber 16g | 64 % | |
Sugars, other 79.8g | ||
Protein 15.6g | 22 % | |
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: 444
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