Anniversary Asparagus Potato Salad
Serves: 3
Meagan Lindgren
1 January 1970
Based on User reviews:
40
Spice
50
Sweetness
50
Sourness
43
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1
Lime2 tbsps
Champagne Vinegar1 cup
Sweet And Sour Sauce1 tbsp
Honey3 cup
Coconut Milk1 medium
Red Onion (to large, diced)Directions:
1
Microwave the lime in a small bowl to release essential oils, and set aside until it is just cool enough to handle
2
Through the feed tube opening of a running blender, add 1 at a time, champagne vinegar, garlic, shallot, sweet and sour sauce, honey, and the lime juice from the micro-waved lime
3
Leaving the blender running, add the coconut milk
4
Season with salt and pepper, to taste
5
Cut (or break for a more rustic look) the fingerlings in half, and add to a bowl with asparagus, red onion and cilantro
6
Add enough of the coconut milk dressing to coat and chill
7
Serve garnished with cilantro sprigs