Asparagus and Scallion Dill Potato Salad

Asparagus and Scallion Dill Potato Salad

Easter is less than a week away and we leave for Oregon soon. As you can guess things around here have been crazy busy. If you are like me and still scrambling to get your Easter menu together this asparagus and scallion dill potato salad is for you. It’s one that showcases some of the brightest veggies of the season. In this recipe fresh asparagus and scallions are poached until bright green and crisp tender. A colorful band of fingerling potatoes are boiled and hard-boiled egg wedges are added.  The ingredients are then mixed together with a vinaigrette of olive oil, mustard, lemon and dill.  Fresh flavors and seasonal colors make wonderful spring sides.

yield: 6 to 8Author: cheriprint recipe

Asparagus and Scallion Dill Potato Salad

INGREDIENTS:

• 1 1/2 pounds fresh asparagus, washed, trimmed and cut into 2 inch pieces
• 3/4 pound scallions, washed trimmed and cut into 2 inch pieces
• ½ pound fingerling potatoes, washed and cut in half lengthwise
• 3 hard-cooked eggs, peeled and cut in half lengthwise
• Handful fresh dill, coarsely chopped
• 3 tablespoons extra-virgin olive oil
• ½ teaspoon Dijon mustard
• Lemon zest and juice from 1 lemon

INSTRUCTIONS:

1. In a wide saucepan add water and bring to a boil, add the asparagus and scallions. Bring water back up to a slow boil and cook uncovered about 3 to 4 minutes until veggies are crisp tender.
2. In the meantime prepare a cold water and ice bath, when veggies are done remove from pan and drain in colander; immediately add to water bath. Remove when cool, pat dry.
3. In a medium saucepan add potatoes, bring to a boil and cook until tender about 8 to10 minutes. Drain in colander and add to ice bath, remove; pat dry when cool. Add to asparagus and scallion. Add hard-boiled egg wedges.
4. Combine and whisk lemon juice and zest, olive oil, mustard and dill. Salt and pepper to taste. Drizzle over salad and gently combine.

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