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Spring Salad
Rebekah KukRebekah Kuk

Spring Salad with Gold Potatoes and Asparagus

A hearty, springy salad that uses the best of the season.
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Prep Time 35 minutes
Servings: 4
Course: Salad
Ingredients Method

Ingredients
  

  • 1.5 pounds gold potatoes
  • 8 oz. asparagus
  • 4 cups spring salad mix (half of a 5 oz. container)
  • 2 tablespoons whole grain mustard
  • 2 teaspoons white wine vinegar
  • 1/4 teaspoon pepper
  • 1/8 teaspoon onion powder
  • 1/4 cup extra virgin olive oil
  • 1/2 cup yellow onion minced
  • extra salt and pepper to taste

Method
 

  1. Rinse potatoes, place them in a pot and cover with water. Bring to a boil, cover, and simmer for 20 minutes or until fork tender. Drain and let cool, then quarter potatoes. These can be made ahead until ready to use.
  2. Combine mustard, white wine vinegar, pepper, salt and onion powder in a bowl. Slowly add in olive oil while whisking everything together at the same time. Add minced yellow onion to the dressing.
  3. Rinse and snap tough ends off of asparagus. Cut asparagus into 1.5 inch pieces. Using the same pot as the potatoes, add a few inches of water and bring it to boil. Add the asparagus and cook until bright green, about 3 minutes. Drain the water and rinse asparagus with cold water.
  4. In a large bowl, toss the salad greens, quartered potatoes and asparagus with the vinaigrette. Taste and add extra salt or pepper if necessary. Serve immediately.
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