Light and healthy asparagus, green bean and potato salad is the perfect side dish. This salad puts a healthier twist on traditional potato salad.
Asparagus Green Bean Potato Salad
Yield: 2 servings
Ingredients:
- 2 russet potatoes peeled and cut into 1/2 inch chunks
- 10 asparagus stalks
- 10 fresh green beens
- 2 hard boiled eggs cut into fours
- Honey Mustard dressing:
- 1/2 tbsp olive oil
- 1 tbsp honey
- 1 tbsp mustard
- 1/4 cup greek yogurt
- 1/4 cup mayo
- 2 green onions chopped
- 1/2 tsp dried dill
- pinch salt and pepper
Directions:
- To make the dressing, whisk all ingredients together in a bowl and place in fridge to chill.
- Bring a pot of water to a boil and add potatoes. Cook until you can run a fork through the potato but do not overcook to prevent mashed potatoes in your salad. Then remove potatoes and let cool. Be sure to save the hot water for blanching your asparagus and green beans.
- Next, chop off the bottoms of the asparagus. Blanch the asparagus and green beans and then place with potatoes to let cool. Once cooled, cut green beans and asparagus in threes.
- Toss your veggies into the honey mustard dressing and serve!
Asparagus Green Bean Potato Salad
Ingredients
Ingredients:
- 2 russet potatoes peeled and cut into 1/2 inch chunks
- 10 asparagus stalks
- 10 fresh green beens
- 2 hard boiled eggs cut into fours
- Honey Mustard dressing:
- 1/2 tbsp olive oil
- 1 tbsp honey
- 1 tbsp mustard
- 1/4 cup greek yogurt
- 1/4 cup mayo
- 2 green onions chopped
- 1/2 tsp dried dill
- pinch salt and pepper
Instructions
Directions:
- To make the dressing, whisk all ingredients together in a bowl and place in fridge to chill.
- Bring a pot of water to a boil and add potatoes. Cook until you can run a fork through the potato but do not overcook to prevent mashed potatoes in your salad. Then remove potatoes and let cool. Be sure to save the hot water for blanching your asparagus and green beans.
- Next, chop off the bottoms of the asparagus. Blanch the asparagus and green beans and then place with potatoes to let cool. Once cooled, cut green beans and asparagus in threes.
- Toss your veggies into the honey mustard dressing and serve!
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