Ingredients:
1.5 lbs potatoes—peeled and cut into bite-size cubes10 asparagus spears (or one bunch)—ends trimmed and cut into pieces
1/4 of a thinly sliced red onion into half-rings
2 tablespoons finely chopped flat-leaf parsley
4 tablespoons extra virgin olive oil
1 tablespoon white wine vinegar
½ teaspoon Dijon mustard
½ clove garlic—minced (crushed)
1 teaspoon salt
¼ teaspoon freshly ground black pepper
pinch superfine (caster) sugar
Directions:
STEAM or boil the potatoes until tender (around 8-10 minutes), adding the asparagus pieces for the last 5 minutes of cooking.
PLACE the oil, vinegar, mustard, garlic, salt, pepper and sugar in a jar with a screw top lid and shake until well combined.
PLACE the warm potato, asparagus, red onion and parsley in a serving bowl, drizzle the dressing over the salad and toss gently to combine well.
Serve as a warm or cold salad.
(mediterrasian.com)
