Summer Potato and Vegetable Salad

Name: Summer Potato and Vegetable Salad
Yield: Serves 6
Ingredients: Pepper, to taste; 1 scallion, white part and 3 inches green, cut into thin slices; 2 tablespoons snipped fresh dill or 6 fresh basil leaves, sliced into strips right before using; ½ small red onion, sliced into thin ribs, separated; 4 medium red-skin potatoes; 3 tablespoons extra-virgin olive oil; Salt, to taste; 3 tablespoons freshly squeezed orange juice (from about ½ orange); 2 medium carrots, cut on the diagonal into fairly thin slices; 3 stalks asparagus, tough 2 inches of the bottom stalk removed, remaining stalk cut on the diagonal into ½-inch slices; 1 broccoli crown, florets separated; 1 tablespoon apple cider vinegar

Preparation info

Serves
6

Difficulty
Easy

Appears in

Welcome to Claire's

By Claire Criscuolo

Published 2014

About

Why make potato salad with just potatoes when you can add lots of other healthful vegetables? We couldn’t think of a reason either.

Ingredients

Salt, to taste
4 medium red-skin potatoes
2 medium carrots, cut on the diagonal into fairly thin slices
3

Gluten-free
Vegan
Christmas

Method

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