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Asparagus & Yukon Gold Salad Recipe

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This recipe for Asparagus & Yukon Gold Salad is from The Lazarchik Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 C. carrot juice
2 Tbls. red wine vinegar
1 Tbls. plus 1 tsp. Dijon mustard
1 Tbls. extra virgin olive oil
1/2 tsp. tarragon
1/2 tsp. salt
1/4 tsp. pepper
1 1/2 pounds Yukon Gold potatoes, cut into 1 inch chunks
1 1/2 pounds asparagus, cut on the diagonal into 1 inch lengths
3/4 pounds mushrooms, thinly sliced thin.
Directions:
Directions:
In a large bowl, whisk together the carrot juice, vinegar, mustard, oil, tarragon, salt and pepper.
In a vegetable steamer, cook the potatoes until tender, about 7 minutes. Transfer the potatoes to the bowl with the dressing. Add the mushrooms and toss to coat with the dressing. Let stand until most of the liquid has been absorbed, about 20 minutes. Meanwhile, add the asparagus to the steamer and cook until crisp-tender, about 3 minutes. Let the asparagus cool to room temperature before adding to the salad bowl. Add the asparagus and toss well to combine. Serve at room temperature or chilled.
Personal Notes:
Personal Notes:
Yukon Gold potatoes have a buttery color and a dense, satisfying texture. If they are not available use red skinned potatoes instead.

 

 

 

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