Creamy Asparagus Potato Salad
Ingredients:
1) 1
pound asparagus (trimmed, peeled and cut into 1-inch pieces)
2) 1
pound quartered baby potatoes
3) ½
cup crème fraiche
4) ¼
cup chopped chervil
5) ¼
cup chopped chives
6) 2
tablespoons olive oil
7) 2
tablespoons white wine vinegar
8) 2
tablespoons chopped dill
9) Sea
salt to taste
10) Freshly
ground pepper to taste
Instructions:
1) Cook
the asparagus in salted boiling water until crisp tender, 3 to 4 minutes.
Remove with slotted spoon and transfer to ice water to cool; drain.
2) Add
quartered baby potatoes to the boiling water and cook until tender,
approximately 10 minutes, then drain.
3) Whisk
½ cup crème fraiche, ¼ cup each chopped chervil, and chives, and 2 tablespoons
each olive oil, white wine vinegar and chopped dill in a large bowl. Add the
asparagus and potatoes; season with sea salt and freshly ground pepper and
toss. Refrigerate for 1 to 2 hours before serving.
Enjoy!
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