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Prep 30min
Total1hr30min
Ingredients9
Servings4
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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
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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.
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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.
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