Creamy Potato Salad with Asparagus

Votes: 1

Time: 30 min.
Complexity: easily
Servings: 4 - 6

Instead of traditional mayonnaise, this potato salad is dressed with low-fat French crème fraîche, resulting in a lighter, yet equally deliciously creamy, salad. Pieces of asparagus, fresh chervil, dill, and green onions add richness, vitamins, and a wonderfully refreshing, spicy aroma, while a drizzle of white wine vinegar enhances the flavor. This potato salad is served chilled as a side dish to meat dishes, or it's perfect for an al fresco lunch.

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Recipe:

Blanch 1 pound asparagus (trimmed, peeled, and cut into 1-inch pieces) in salted boiling water for 2 to 3 minutes, until crisp-tender. Transfer with a slotted spoon to ice water to cool; drain. Add 1 pound small potatoes, quartered, to the boiling water and cook until tender, 8 to 10 minutes, then drain. In a large bowl, combine 1/2 cup crème fraîche, 1/4 cup each finely chopped chervil and chives, and 2 tablespoons each olive oil, white wine vinegar, and finely chopped dill. Add the asparagus and potatoes, season with salt and pepper, and toss to combine. Refrigerate.

Recipes with similar ingredients: potato, asparagus, chervil, crème fraîche, dill

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