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Give your old potato salad a makeover with this new light and fresh recipe. One bite
and you'll never look back!
Yield: 4 servings



• 2 cups baby red potatoes
• 1 cup asparagus tips
• 1/4 cup vegetable stock*
• 2 tablespoons white wine vinegar
• 2 tablespoons Dijon mustard**
• 1 tablespoon extra-virgin olive oil
• 1 garlic clove, minced
• 1/3 cup diced red onion
• Freshly ground black pepper, to taste

*preferably Rapunzel's Vegan, No Salt Added Vegetable Bouillon
**preferably Temeraire Dijon Mustard


Place the potatoes in a large pot and cover with water. Bring to a boil, then reduce the heat and simmer for 15 minutes, or until almost tender when tested with a fork. Add the asparagus tips and simmer for 2 to 3 minutes longer, or until the asparagus is bright green and the potatoes are tender.

Drain the vegetables and retain this fluid to reconstitute bouillon, if desired. Allow the vegetables to cool a few minutes, then quarter the potatoes.

While the potatoes are cooling, whisk vegetable stock, vinegar, mustard, oil, and garlic together in a small bowl.

Place the vegetables in a large bowl and top with diced onion. Drizzle the dressing over the salad, add black pepper to taste, and toss gently.

Each serving contains approximately: Calories 157, Fat calories 71, Fat 8g, Saturated fat 1g, Cholesterol 0mg, Protein 4g, Carbohydrate 18g, Dietary fiber 2g, Sodium 25mg, Omega-3 fatty acids 0.05g
Allowances: 1 fat + 1 starch + 1 vegetable


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