Enjoy this cheesy salad that’s made using asparagus and potatoes - perfect for a meatless dinner.
Asparagus-Cheese-Potato Salad
- Prep Time 30 min
- Total 1 hr 30 min
- Ingredients 9
- Servings 4
Ingredients
Dressing
- 1/3 cup reduced-calorie mayonnaise
- 2 tablespoons milk
- 1 tablespoon Dijon mustard
- 1/2 teaspoon dried dill weed
- 1/4 teaspoon garlic powder
Salad
- 12 new red potatoes, cut into 1/4-inch-thick slices (5 cups)
- 1/2 lb. fresh asparagus spears, trimmed, cut into 1-inch pieces
- 1/4 cup chopped red onion
- 4 oz. colby-Monterey Jack cheese blend, cut into 1/2- inch cubes
Instructions
-
Step1In small bowl, combine all dressing ingredients; blend well. Set aside.
-
Step2In large saucepan, bring 1 1/2 cups water to a boil. Add potatoes; return to a boil. Reduce heat; cover and cook 10 minutes. Add asparagus; cook 4 to 6 minutes or until potatoes and asparagus are crisp-tender. Drain; rinse with cold water to cool.
-
Step3In large bowl, combine cooked potatoes, asparagus, onion and cheese. Add dressing; stir gently to coat. Cover; refrigerate at least 1 hour to blend flavors.
Nutrition
500
Calories
16g
Total Fat
15g
Protein
75g
Total Carbohydrate
5g
Sugars
Nutrition Facts
Serving Size: 1 1/2 Cups
- Calories
- 500
- Calories from Fat
- 140
- Total Fat
- 16g
- 25%
- Saturated Fat
- 7g
- 35%
- Cholesterol
- 35mg
- 12%
- Sodium
- 440mg
- 18%
- Total Carbohydrate
- 75g
- 25%
- Dietary Fiber
- 8g
- 32%
- Sugars
- 5g
- Protein
- 15g
% Daily Value*:
- Vitamin A
- 10%
- 10%
- Vitamin C
- 50%
- 50%
- Calcium
- 25%
- 25%
- Iron
- 25%
- 25%
Exchanges:
4 1/2 Starch; 4 1/2 Other Carbohydrate; 1 Vegetable; 2 1/2 Fat;Tips from the
Pillsbury Kitchens
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