Potato and Asparagus Salad

Potato and Asparagus Salad
Potato and Asparagus Salad
Serving Size:
Simply Potatoes® Red Skin Diced Potatoes 8 oz.
Papetti's® Table Ready® Diced Hard Cooked Eggs 6
asparagus 1/2 lb.
grape tomatoes, cut in half 1 cup
green onions, sliced 2
pitted Kalamata olives, cut in half 1 cup
balsamic vinegar 3 Tbs.
fresh lemon juice 2 Tbs.
Dijon mustard 1 Tbs.
garlic cloves, minced 2
olive oil 1/2 cup


1. Bring large saucepan of water to boil.

2. Trim asparagus and cut into 2" lengths. Add to boiling water. Cook for 2 minutes. Remove from hot water and rinse with cold water.

3. Meanwhile, combine potatoes, eggs, tomatoes, onions and olives in large bowl.

4. Add asparagus when cooled.

5. Prepare balsamic dressing by combining vinegar, lemon juice, mustard, garlic and oil. Whisk.

6. Toss salad ingredients with dressing.

7. Adjust for seasoning and serve.
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