Asparagus and Red Potato Salad

This is intended as warm salad inspired by the German potato salad omitting the bacon and the high fat sour cream.

1 bunch asparagus, woody ends at the bottom cut off, and the spears cut into two inch pieces
3 new red potatoes, cut into cubes
3 cloves garlic, minced
1 sweet onion, sliced thin
3 tablespoons chopped Italian parsley
2 tablespoons apple cider vinegar
4 tablespoons light sour cream
⅛ teaspoon salt
⅛ teaspoon black pepper

Bring a pot of water to a boil. Add the potatoes and cook until fork tender; add the asparagus and cook for only two more minutes. While you are waiting for the potatoes to cook, in a large mixing bowl combine the sour cream, vinegar, garlic, salt, pepper, and parsley. When potatoes and asparagus are cooked, drain well in a colander and then toss in the sour cream mixture. Can be served immediately or refrigerate for a cold salad later.
If you have any fresh herbs like dill or cilantro, add it for a little for extra flavor.
Serves: 4 Calories: 90 Proteins: 3 g Carbohydrate: 17 g Total fat: 1.5 g
Saturated fat: 1 g Cholesterol: 5 mg Fiber: 3 g Sodium: 100 mg

Seretean Wellness Center at Oklahoma State University