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.
Ingredients
- 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
Instructions
- 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.
Take care.
