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Home » Farm to Kitchen, Salads

Asparagus and Potato Salad

By Helen Brody (April 14, 2009)

Asparagus appears in New Hampshire markets in June for a very short time. Seldom do the stems need to be peeled if using local asparagus. Abenaki Springs Farm in Walpole or Autumn Harvest Farm in Grafton are two sources.

1 pound asparagus, ends removed, and bottom half peeled(if not using local).
1 pound small Yukon gold or red skinned new potatoes cut into bite sized pieces
3 tablepoons chopped red onion
1 cup good quality store-bought mayonnaise
2 teaspoons tarragon or white wine vinegar
2 teaspoons lemon juice
1 teaspoon herbes de provence
2 tablespoons parsley
salt and pepper
Parboil asparagus until tender and cut into quarters and set aside.Put potatoes and onion in a medium bowl. In a small bowl whisk together mayonnaise, vinegar, lemon juice, herbes de provence. Gently fold mayonnaise mixture into potatoes and onion. Taste for salt and pepper. Fold in asparagus last to preserve color in salad. Sprinkle parsley on top.

Yield:4 servings

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