Sunday, 3 June 2012

Potato Asparagus Salad

This dish was so very tasty that I had to post it right away. I saw the recipe* on Oh She Glows (a great vegan blog) but modified it somewhat with the ingredients I had on hand. My husband said it was the best potato dish he had ever eaten.

1 lb mini potatoes washed and quartered
2 tsp olive oil

Mix oil and potatoes, spread on baking dish in a single layer and roast at 425F for approximately 30 minutes or until potatoes are tender

1 lb fresh asparagus, washed and cut in 1-2 inch pieces
2 tsp olive oil

Heat oil in a pan, add asparagus and stir fry until tender-crisp- about 8 minutes. Combine the potatoes and asparagus in a bowl.

Lemon juice from one lemon
1 tbsp olive oil
1/2 tsp coarse salt

Whisk lemon juice, oil and salt together and pour over potatoes and asparagus. Serve warm. 

Makes approximately 4 servings.

*the original recipe includes garlic, dill, mustard, scallions, and a few optional ingredients which would add to the flavour.

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