I love a good potato salad when it has just been made. When I saw this recipe, which is an interesting version of a traditional potato salad, I thought it would be a good one for Mr. Right and a good one to share with you. Since I am not doing the gluten thing, I made myself the same salad, but I substituted baked sweet potatoes. The additions of radishes and asparagus gave the salad some good crunch, and the feta cheese added some good flavor. Instead of using a bottled Italian dressing, which is what the recipes calls for, I made my own balsamic dressing and added some oregano to it.
- 1 pound Yukon gold potatoes
- 1 pound fresh asparagus, cut diagonally into 2 inch lengths
- 5 radishes cut in thin slices
- 1/3 cup Italian dressing
- 1/4 cup chopped fresh parsley, optional
- 1/4 cup traditional crumbled feta cheese
- Cook potatoes till tender. Cool completely.
- Meanwhile, add asparagus to boiling water, cook 3 minutes or until crisp tender. Remove from water and place in a bowl of ice water to stop the cooking. Let stand till the asparagus is cool.
- Cut potatoes into 1/4 inch thick slices; place in large bowl. Add asparagus, radishes, dressing and parsley, Mix lightly. Top with cheese.
This recipe came from Kraft Food and Family cookbook which is a magazine that comes out quarterly. I always find some good recipes in it. If you want to make the sweet potato version of this salad, be sure to not overbake them. They need to be firm.