Name: Potato Asparagus Salad
Yield: 2 Appetizers or 1 Main Course
Ingredients: 1 medium yukon gold potato, cooked and peeled; 1 hard boiled egg, cut in quarters; ½ bunch asparagus, cooked and cut into 1” pieces; 2 Tbsp finely minced shallot; 4 cups butter lettuce; ¼ cup OMG Vinaigrette (see below); Pepper to taste; Salt to taste; ½ cup olive oil; ½ cup red wine vinegar; 2 tsp sugar; 1 tsp salt; 1 Tbsp Dijon mustard; 1 Tbsp OMG

As an entrée salad for 1 or made into a big platter for a group, potato asparagus salad is an easy way to enjoy fresh asparagus.

Potato Asparagus Salad

Helen Park

Servings/Yield

2 Appetizers or 1 Main Course

Ingredients

1 medium yukon gold potato, cooked and peeled
1 hard boiled egg, cut in quarters
½ bunch asparagus, cooked and cut into 1” pieces
2 Tbsp finely minced shallot
4 cups butter lettuce
¼ cup OMG Vinaigrette (see below)
Pepper to taste
Salt to taste

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½ cup olive oil
½ cup red wine vinegar
2 tsp sugar
1 tsp salt
1 Tbsp Dijon mustard
1 Tbsp OMG

Directions

Slice the cooked potatoes and arrange half of them onto your plate. Season with salt, pepper, and a little vinaigrette.
Continue arranging the rest of the layers finishing with salt and pepper to taste and drizzling on the remaining vinaigrette.