Why make potato salad with just potatoes when you can add lots of other healthful vegetables? We couldn’t think of a reason either.
Salt, to taste
4 medium red-skin potatoes
2 medium carrots, cut on the diagonal into fairly thin slices
3stalksasparagus, tough 2inches of the bottom stalk removed, remaining stalk cut on the diagonal into ½-inch slices
1broccoli crown, florets separated
1scallion, white part and 3inchesgreen, cut into thin slices
½ small red onion, sliced into thin ribs, separated
3tablespoonsextra-virgin olive oil
3tablespoons freshly squeezed orange juice (from about ½orange)
1tablespoonapple cider vinegar
2tablespoonssnipped fresh dill or 6fresh basil leaves, sliced into strips right before using
Pepper, to taste
Bring a large covered pot of lightly salted water to a boil over high heat. Add the potatoes and cook for about 18 minutes, until barely fork-tender. Add the carrots, asparagus, and broccoli and continue cooking for about 3 minutes until the potatoes are fork-tender. Drain the vegetables.
When the potatoes are cool enough to handle, peel the skins. They should easily slip off as you rub them with your fingers. Slice the potatoes into ¼-inch rounds and turn them into a bowl. Add the remaining ingredients and toss well, using your hands to combine. Taste for seasonings. Serve warm or at room temperature.