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Potato and Asparagus Salad
At a Glance
Prep Time : 15min
Cook Time : 15min
Course : Salad, Side Dish
Special : Low Fat
Type of Prep : Assemble, Boil, Simmer, Toss
Occasion : Cookout, July 4th, Labor/Memorial Day, Picnic, Potluck, Spring, Summer
 
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Low Fat Potato Salad with Asparagus

From Fiona Haynes,
Your Guide to Low Fat Cooking.
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Awaken your tastebuds with this great alternative to ordinary potato salad. A low fat vinaigrette dressing is drizzled over tender baby red potatoes, crisp asparagus tips and slices of red onion. Use green beans instead of asparagus if you prefer.

INGREDIENTS:

  • 1 pound baby red potatoes
  • 1 cup asparagus tips
  • 1/2 red onion, sliced
  • 1/4 cup fat free, reduced sodium chicken broth
  • 2 tbsp white wine vinegar
  • 2 tsp Dijon mustard
  • 1 tsp extra-virgin olive oil
  • 1 garlic clove, crushed
  • Fresh ground black pepper to taste

PREPARATION:

Place potatoes in a large pot and cover with water. Bring to a boil then simmer for 10-12 minutes. Add asparagus tips and simmer for two to three minutes more, until asparagus is bright green and potatoes are tender. Drain vegetables and allow to cool for a few minutes. Cut potatoes into quarters.

While potatoes and asparagus are cooling, whisk chicken broth, vinegar, mustard, oil and garlic together in a small bowl. Place vegetables in a large bowl. Top with red onion slices. Drizzle dressing over salad. Gently toss to coat. Serve warm, at room temperature or chilled.

Serves 4-6

Per Serving: Calories 112, Calories from Fat 12, Total Fat 1.3g (sat 0.2g), Cholesterol 0g, Sodium 112mg, Carbohydrate 23.2g, Fiber 4.8g, Protein 4.3g

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