Asparagus-Cheese-Potato Salad

Enjoy this cheesy salad that’s made using asparagus and potatoes - perfect for a meatless dinner.

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  • prep time 30 min
  • total time 1 hr 30 min
  • ingredients 9
  • servings 4
 

Ingredients

Dressing

1/3
cup reduced-calorie mayonnaise
2
tablespoons milk
1
tablespoon Dijon mustard
1/2
teaspoon dried dill weed
1/4
teaspoon garlic powder

Salad

12
new red potatoes, cut into 1/4-inch-thick slices (5 cups)
1/2
lb. fresh asparagus spears, trimmed, cut into 1-inch pieces
1/4
cup chopped red onion
4
oz. colby-Monterey Jack cheese blend, cut into 1/2- inch cubes

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In small bowl, combine all dressing ingredients; blend well. Set aside.
  • 2 In large saucepan, bring 1 1/2 cups water to a boil. Add potatoes; return to a boil. Reduce heat; cover and cook 10 minutes. Add asparagus; cook 4 to 6 minutes or until potatoes and asparagus are crisp-tender. Drain; rinse with cold water to cool.
  • 3 In large bowl, combine cooked potatoes, asparagus, onion and cheese. Add dressing; stir gently to coat. Cover; refrigerate at least 1 hour to blend flavors.
  • 1 In small bowl, combine all dressing ingredients; blend well. Set aside.
  • 2 In large saucepan, bring 1 1/2 cups water to a boil. Add potatoes; return to a boil. Reduce heat; cover and cook 10 minutes. Add asparagus; cook 4 to 6 minutes or until potatoes and asparagus are crisp-tender. Drain; rinse with cold water to cool.
  • 3 In large bowl, combine cooked potatoes, asparagus, onion and cheese. Add dressing; stir gently to coat. Cover; refrigerate at least 1 hour to blend flavors.

EXPERT TIPS

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Expert Tips

New potatoes are young potatoes that haven’t had time to completely convert their sugars into starch. They have thin skins and a crisp, waxy texture. Since new potatoes retain their shape even after being cooked and cut, they work well in potato salads.

To lower the fat content of this salad by about 3 grams of fat per serving, try a reduced-fat cheese, such as Cheddar or Colby.

Dark pumpernickel bread and fresh pear wedges go well with this main dish potato salad.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 1/2 Cups
Calories
500
(
Calories from Fat
140),
% Daily Value
Total Fat
16g
16%
(Saturated Fat
7g,
7%
),
Cholesterol
35mg
35%;
Sodium
440mg
440%;
Total Carbohydrate
75g
75%
(Dietary Fiber
8g
8%
  Sugars
5g
5%
),
Protein
15g
15%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
50%;
Calcium
25%;
Iron
25%;
Exchanges:
4 1/2 Starch; 4 1/2 Other Carbohydrate; 1 Vegetable; 2 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.