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Tuesday, November 29, 2011

Balsamic Potato Salad

This is a wonderful merry of flavors, it's fresh, refreshing and tangy. We all chowed down on this one at my house. I served it with chicken but it would be such a great side dish to a grilled steak! This recipe can be tweaked to make it your own, if you don't like asparagus then use green beans instead, or use both.

For the salad...
8-10 Baby Red potatoes
1 lb of fresh asparagus
1/4 cup red onion, sliced thin
1 large red bell pepper, sliced

For the dressing...
2 T Dijon mustard
3 T balsamic vinegar
1 T brown sugar
1/2 t salt
1 clove of garlic, minced
2 t olive oil

Place whole potatoes in a sauce pan, pour cold water over the top to cover them, bring to a low boil and cook until the potatoes are fork tender but not mushy (about 15 minutes depending on their size) My mom used to always tell me, "there's a thin line between a potato salad potato and a mashed potato." So keep that in mind :) While the potatoes are cooking slice the top halves of the asparagus off  and cut them in about 2 inch pieces. When the potatoes are about 2 minutes from being done, toss the asparagus in the boiling water, DO NOT over cook them, you want them to be blanched but not cooked. After 2 minutes pour the potatoes and asparagus into a colander and rinse them with very cold water for at least 2-3 minutes. While they are rinsing you can make your dressing; whisk together mustard, balsamic, brown sugar, salt and garlic. Once they are combined smoothly you can whisk in your olive oil. Cube your potatoes and gently toss with with the bell pepper, onion and asparagus. Pour the dressing over the top and gently fold together. Serve warm or cold. I added fresh cracked pepper which adds a nice touch, Enjoy!

Weight Watcher Friends: This amount serves about 5 servings and they have just under 3 points per serving.

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