Simple Potato and Asparagus Salad
An easy to make healthy potato salad. You can use green beans instead of asparagus if desired.
Servings 6 servings
Ingredients
- 1 1.5 pound bag "new" white, yukon gold or 'fingerling' potatoes (cut round potatoes into quarters, fingerlings in half)
- 1 bunch asparagus, trimmed and cut into 2” pieces
- 2-3 tablespoons extra virgin Olive Oil
- Sea Salt, to taste
- Pepper, freshly ground
- 3 tablespoons Toasted pine nuts
Instructions
- Place 1 Tablespoon salt in large pot of water and bring to a boil.
- Use a knife to quarter 'new' or small yukon potatoes, or slice fingerlings in half. Carefully add potatoes to water and boil until a fork goes in fairly easily but potatoes are still firm. DO NOT OVERCOOK!! To avoid overcooking check potatoes every few minutes. Time will depend on size of potatoes but usually it's between 8-12 minutes.
- When you can pierce potatoes with a fork fairly easily but potatoes are still firm, add asparagus to water and blanche for three minutes. Pour into a colander and very quickly rinse with cold water to stop cooking process or you will end up with mushy potatoes.
- Note: if you happen to err on the side of under cooked potatoes, no worries! Instead of rinsing potatoes under cold water, simplt cover colander with a clean dish towel and allow potatoes to steam in their own heat for 2-3 minutes, then rinse
- Pour asparagus to potatoes into a bowl, lightly drizzle with olive oil, sprinkle with sea salt and pepper. Toss with pine nuts and serve