In a lot of families, get-togethers
are essentially feasts
of comfort food, and homestyle
potato salad fits right in on the
buffet table. You can class it up
a bit, however, by adding an
uncommon ingredient — fresh
asparagus. Tossed with a sour
cream-based Dijon vinaigrette,
and topped off with fresh sweet
basil, this is one classy potato
salad that everyone will eat up.
Makes
4 servings (4 cups)
Total Time
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Ingredients
COVER:
WHISK:
STIR IN:
Test Kitchen Approved
Instructions
Cover potatoes with cold water
by one inch; season with salt.
Bring potatoes to a boil over high
heat, then reduce heat to medium,
and simmer until potatoes are forktender,
8–10minutes. Add asparagus
during the last 2 minutes of cooking.
Drain potatoes and asparagus;
transfer to a baking sheet in a single
layer to cool to room temperature.
Whisk together sour cream, vinegar,
Dijon, and dill weed in a large bowl
for the dressing; season with salt and
pepper. Add potatoes and asparagus
and toss with dressing.
Stir in basil before serving.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per serving
Calories: 140
% Daily Value*
Total Fat 3g 4%
Saturated Fat 2g 10%
Cholesterol 10mg 3%
Sodium 103mg 4%
% Daily Value*
Carbs 26g 8%
Fiber 5g 20%
Protein 6g
*Percent Daily Values are based on a 2,000 calorie diet.
