Red Skin Potato And Roasted Asparagus Salad

Recipe Ingredients

3 lbs	1362g / 48oz	Red skin potatoes - washed well,
		And left whole
		Water - as needed
1 lb	454g / 16oz	Asparagus - tough ends trimmed
		Olive oil - as needed
		Sea salt - to taste
		Freshly-ground black pepper - to taste
		Crushed red pepper flakes - to taste
1/4 cup	59ml	Red wine vinegar
1/4 cup	59ml	Asparagus And Herb Pesto - (see recipe)
2 tablespoons	30ml	Water
2 tablespoons	30ml	Olive oil
1/2 cup	31g / 1.1oz	Thinly-sliced green onions
1/4 cup	59ml	Snipped chives
2 tablespoons	30ml	Freshly-chopped dill

Recipe Instructions

Begin by placing the whole red skin potatoes in a large pot, cover them with water, and cook them over medium heat for 20 to 25 minutes or until easily pierced with a knife. Remove the pot from the heat, drain the water, and allow the potatoes to cool. Place the potatoes in the refrigerator and chill them for several hours or overnight.

Slice the asparagus spears diagonally into 1-inch pieces and place them on a non-stick cookie sheet. Drizzle the asparagus with a little olive oil and season to taste with salt, pepper, and crushed red pepper flakes. Roast the asparagus in a 450 degree oven for 8 to 10 minutes or until crisp tender. Remove the cookie sheet from the oven and set aside to cool.

Cut the chilled red skin potatoes into 1-inch pieces and place them in a large bowl. In a small bowl, place the red wine vinegar, Asparagus and Herb Pesto, water, and olive oil, and stir well to combine. Pour the dressing over the potatoes and toss gently to thoroughly coat the potatoes.

Add the roasted asparagus, along with the remaining ingredients, season to taste with salt and pepper, and toss gently to combine. Allow the flavors to blend for 15 minutes or more before serving.

This recipe yields 6 servings.

Source:
The Vegan Chef at http://www.veganchef.com

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