Potato Asparagus Salad

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.

Author

Helen Park

Servings

2 Appetizers or 1 Main Course

Category

Salad

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

Directions

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