Ingredients: |
Ingredients: 3 large red-skinned potatoes (1 1/2 lb) scrubbed but unpeeled
8 -- 10 oz asparagus, woody stems discarded, cut into 1-inch lengths
2 TBSP white wine or cider vinegar
3 celery ribs, thinly sliced
3/4 cup thawed frozen peas
2 scallions, white and green parts, finely chopped (green onions)
2 TBSP finely chopped fresh parsley
1/4 cup plain low-fat yogurt
2 TBSP light mayonnaise
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
Optional: mustard or mustard powder, garlic, horseradish dip mix
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Directions: |
Directions:Put the potatoes in a large saucepan and add enough cold water to cover by 1 inch. Cover and bring to a boil over high heat. Set the lid ajar and reduce the heat to medium-low. Cook until the potatoes are tender when pierced with the tip of a sharp knife, about 30 minutes. Using a slotted spoon, transfer the potatoes to a colander; keep the water boiling. Rinse the potatoes under cold running water. Transfer to a chopping board and let stand until cool enough to handle.
Meanwhile, add the asparagus to the boiling water and cook just until tender, about 5 minutes. Drain in the colander, rinse under cold running water, and pat dry with paper towels.
Cut each potato in half and then into 1/2-inch-thick slices. Transfer to a medium bowl and sprinkle the warm potatoes with the vinegar. Add the asparagus, celery, peas, scallions, and parsley. In a small bowl, whisk together the yogurt, mayonnaise, salt and pepper (plus mustard, dry mustard, horseradish dip or garlic if desired). Pour over the potato mixture and mix gently. Cover with plastic wrap and refrigerate until chilled, at least one hour, or up to 2 days. Serve chilled. |
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