Kroger always sends me recipes and coupons for being a faithful customer. (meaning I spend lots of money with them) Most of the time I use the coupons and toss the recipes because they are not healthy. However, last week they hit a home run! I made the "lightened-up" potato salad and found it to be crunchy and satisfying. I did not salt the potato water or the dressing which made it kind of bland but we're used to the no-salt phenomenon. It would be a great dish for a family get-together.
LIGHTENED POTATO SALAD
2 lbs. small red potatoes
1 lb. asparagus, bottom ends trimmed
2 c. sugar snap peas or green beans (I used sugar snaps)
4 small radishes, thinly sliced
1/2 bunch green onions sliced thin
MUSTARD VINAIGRETTE
1/4 c. olive oil
2 tbsp. whole grain mustard
2 tsp. Dijon mustard
2 tbsp. white wine vinegar
salt and pepper to taste
Place cleaned potatoes in a medium saucepan with water reaching 1 inch above the potatoes. Boil and cook for about 15 minutes or until potatoes are easily pierced with a knife. Drain; run cold water over potatoes until cooled.
Fill a medium saucepan with water; salt and bring to a boil. Add asparagus. One minute later add peas or green beans. Cook 2 more minutes; blanch in an ice bath. Drain vegetables; spread on clean towels to dry.
Meanwhile, whisk all vinaigrette ingredients together until blended and smooth.
Cut cooled potatoes, asparagus, and peas or beans into 1/2 inch segments. Combine and add radishes and green onions. Toss with vinaigrette up to an hour before serving. Season with salt and pepper. Refrigerate any leftovers (it tastes even better the next day)
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