Springtime Potato Salad with Creamy Meyer Lemon DressingMar 22 2012 by
How annoying is it when stores are displaying items 2 seasons ahead? LIke when there are “back to school” things out when the kids have just started summer vacation? Or when Christmas music is playing over the speakers when it’s only October? Or bathing suits are displayed on mannequins in January? I always expect to see goosebumps on those poor mannequins! Potato salad has always been a summer thing for me, good at picnics or potlucks. With this pairing of potatoes with fresh springtime asparagus and bright lemony dressing this is one yummy thing I don’t mind seeing ahead of time.
- 2 pounds red potatoes (about 4 cups diced up)
- 1 pound asparagus (about 2 cups cut up) *see notes
- 4 green onions, thinly sliced
- 4 tbsp Meyer lemon juice (you can use regular lemons but the dressing will be a little more tart)
- 2 tbsp white balsamic vinegar
- 2 tsp raw honey or coconut nectar
- 4 tbsp Garlic Gold Meyer Lemon Vinaigrette (if you don’t have this you can substitute with 4 tbsp extra virgin olive oil, 2 tbsp meyer lemon juice, 1 tsp oregano and 1-2 tsp garlic powder)
- 4 tbsp silken tofu
- 1 tsp sea salt or to taste
- Bring a large pot of water to a boil. Add salt and the asparagus and simmer just until tender.
- Remove the asparagus and place in a bowl of ice water. Drain. Set aside.
- Drop the potatoes into the same water that the asparagus was cooked in. Simmer until fork tender.
- While the potatoes are cooking whisk together the lemon juice, balsamic vinegar, honey, and Garlic Gold vinaigrette. Whisk in the tofu until the dressing is smooth and creamy.
- Drain the potatoes and transfer to the bowl with the asparagus.
- Toss together with the dressing and green onions. Let sit for about 5 minutes to let the potatoes soak up the dressing.
- Serve warm or at room temperature.
Makes approximately 6 cups.
Serving size 1 cup
Nutrients per serving: Calories: 97, Cal. from Fat: 37, Total Fat: 4g, Sat. Fat: .5g, Carbs: 13g, Fiber: 1g, Sugars: 4g, Protein: 2g, Sodium: 375mg, Chol: 0mg
Store leftovers in an airtight container in the refrigerator for up to 3 days.
*Don’t forget to use the asparagus tips saved from the Asparagus Slaw with Sesame Dressing recipe.