Help Isom IGA recover from devasting floods
Help Isom IGA recover from devasting floods
Serves 4 to 6
Potato Salad is always a crowd favorite. This recipe ditches the mayonnaise and uses mustard and fresh squeezed lemon juice for a bright and tangy dressing. No mayo or eggs makes this a great option for vegans!
Careful not to overcook the asparagus and potatoes, you want them crisp tender! Thinner stalks of asparagus or bigger potatoes will alter cooking time. Use your kitchen shears to snip the chives!
Ingredients
2 pounds baby red potatoes
1 pound asparagus
2 mounded tablespoons of fresh chopped chives
Dressing
1 tablespoon Dijon mustard
1 tablespoon fresh squeezed lemon juice
¼ extra virgin olive oil
Salt and pepper
Instructions
These Stories on Summer
8745 West Higgins Road
Ste: 350
Chicago, IL 60631
Phone: (773) 693-4520
Fax: (773) 693-4533
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