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Red Skin Potato & Roasted Asparagus Salad Recipe

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This recipe for Red Skin Potato & Roasted Asparagus Salad is from The Lazarchik Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 lbs. red skin potatoes washed & left whole
water
1 lb asparagus trimmed
olive oil
salt & red pepper flakes to taste
1/4 C red wine vinegar ( I used lemon juice)
1/4 C asparagus & herb pesto (recipe in misc)
2 T water
2 tsp olive oil
1/2 C green onions thinly sliced
1/4 C snipped chives
2 tsp fresh dill
Directions:
Directions:
Cover potatoes with water, cook 20-25 minutes or until they pierce easily with a fork. Remove from heat - cool. Chill potatoes several hrs. Slice asparagus diagonally into 1 in pieces & place on a cookie sheet. Drizzle with olive oil, season with salt and red pepper flakes. Roast @ 450º for 8-10 minutes. Cool. Cut chilled potatoes into 1 in. pieces and place in a large bowl. In a small bowl add vinegar or lemon juice, pesto, water and olive oil. Stir well. Pour over potatoes to coat, add roasted asparagus along with remaining ingredients.
Number Of Servings:
Number Of Servings:
6-8 servings

 

 

 

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