SIDE DISH RECIPE:
Warm Potato, Asparagus, and Ham Salad
1 1/2-lb small white or red potatoes, scrubbed
1/2-lb asparagus, about 1/2 a bunch
1/4-lb ham, cubed into 1/2-inch cubes, about 1-cup
2-tbsp chopped fresh parsley |
Dressing:
1/4-cup vegetable oil
2-tbsp white wine vinegar
1-tsp Dijon mustard
1/2-tsp salt
1/4-tsp pepper |
In a saucepan, cover potatoes with lightly salted cold water
Cover and bring to a boil
Reduce heat and simmer for 10-15 minutes or until almost tender
Drain
When cool enough to handle, cut potatoes into bite size pieces
Place in a large bowl
Meanwhile, wash asparagus, and snap off tough ends
Cut into 1" pieces
Cook in boiling water for 2 minutes or until bright green and tender-crisp
Drain and add to potatoes
Add ham
Whisk oil, vinegar, mustard, salt, and pepper in a small bowl
Pour over potato mixture, sprinkling with parsley
Toss well
Serve warm
Makes 4 servings
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