Spring Potato Salad with Asparagus and Lemon
Spring potato salad with asparagus & lemon—fresh, creamy and perfect for gatherings.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.realcaliforniamilk.com.
Cooking tools:
- Saucepan
- Stove
- Colander
- Mixing bowl
- Chef's knife
- Cutting board
- Microplane
- Spoon
Ingredients
- 1 3/4 pounds small potatoes, cut into 1/2-inch wedges
- 2 tablespoons salt, or more to taste
- 1 cup Real California heavy cream (can use evaporated milk)
- Zest and juice of 2 lemons
- 12 ounces asparagus, trimmed and cut into 1 1/2-inch pieces
- 1 teaspoon pepper, or more to taste
- 6 scallions, thinly sliced
- 3 tablespoons chopped fresh dill
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