By Dr. Shikha Sharma
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Asparagus and Potato Salad

Asparagus and Potato Salad

Ingredients for Asparagus and Potato Salad

  • 200gms Potatoes, cut in halves or quarters depending on size
  • 100gms asparagus cut in 2-inch lengths
  • 1 small bell pepper cut in strips (red, green, yellow)
  • ¼ c. low-fat mayonnaise
  • ½ cup hung yoghurt
  • 1/4 cup minced red onion
  • Juice of 1 lemon
  • 1 tablespoon Dijon mustard
  • 2 small cloves garlic, crushed
  • 3/4 teaspoons salt
  • 1/2 teaspoon freshly ground pepper
  • 2 tablespoons minced fresh parsley
  • Lettuce leaves


  1. In boiling salted water, cook potatoes 15 minutes or just until tender; drain.
  2. Place in large bowl; keep warm.
  3. In boiling water, blanch asparagus, and peppers for 4 minutes separately or until just tender; drain.
  4. Keep it separate.
  5. Add to bowl containing potatoes and cover. In a bowl, combine hung yoghurt (cream it with hand), low-fat mayonnaise, onion, lemon juice, parsley, mustard, garlic, salt, and freshly ground pepper.
  6. Make a dressing out of these ingredients. Mix with potatoes, asparagus & peppers.
  7. Toss well to coat evenly.
  8. Arrange lettuce on a platter, and top with salad.
  9. Serve cold or at room temperature.

Posted in
#Healthy Recipes

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