Potato and Asparagus Salad


  • 1.5 lb. bag Green Giant Fresh Petite Red Potatoes
  • 1 lb. fresh asparagus
  • 1 Tbsp. Dijon mustard
  • 1 Tbsp. lemon juice
  • 1/4 cup olive oil
  • 2 Tbsp. chives, minced
  • 1/8 tsp. sea salt
  • Dash of fresh ground pepper

Preparation Steps

  1. Cut potatoes into wedges. Place in a large pot. Cover with water. Bring to a boil; cook for 15-20 minutes or until tender. Drain.
  2. In a large skillet, bring ½ inch of water to a boil. Add asparagus. Cover and boil for 3 minutes. Drain and immediately place into ice water. Drain and pat dry. Cut into 1 inch pieces.
  3. Place potatoes and asparagus in a large bowl.
  4. Mix mustard and lemon juice in a bowl. Whisk in oil until combined. Add chives, salt and pepper.
  5. Pour over potatoes and asparagus and toss to coat. Serve warm or at room temperature.