Change up the menu at your next potluck with our Asparagus-Potato Salad. This Asparagus-Potato Salad is an exciting new take on traditional potato salad.
What You Need
Original recipe yields 8 servings
1 lb. Yukon gold potato es (about 5)
1 lb. fresh asparagus spears, cut diagonally into 2-inch lengths
5 radishes, cut into thin slices
1/3 cup KRAFT Italian Vinaigrette Dressing made with Extra Virgin Olive Oil
1/4 cup chopped fresh Italian parsley
1/4 cup ATHENOS Traditional Crumbled Feta Cheese
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Let's Make It
Cook potatoes in large pan of boiling water 20 min. or until tender. Use slotted spoon to remove potatoes from water; drain. Cool completely.
Meanwhile, add asparagus to boiling water; cook 3 min. or until crisp-tender. Remove from water, then immediately place in bowl of ice water. Let stand until asparagus is completely cooled.
Cut potatoes into 1/4-inch-thick slices; place in large bowl. Add asparagus, radishes, dressing and parsley; mix lightly. Top with cheese.
Prepare using your favorite flavor of ATHENOS Crumbled Feta Cheese.
Calories From Fat
% Daily Value*
Total Fat 2.5g
Saturated Fat 0.5g
Trans Fat 0g
Total Carbohydrates 14g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
8 servings, 1/2 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.