Asparagus Parmesan Potato Salad

This asparagus parmesan potato salad is NOT just another potato salad recipe! With asparagus, red pepper and parmesan cheese it is a guaranteed hit for your next outdoor meal! Plus! It stores well with it's delicious oil and vinegar dressing, making it perfect to pack along on picnics.

2 pounds	red potatoes
1 bunch	asparagus
½ medium	red bell pepper (chopped)
2 tbsp.	fresh parsley (finely chopped)
3 tbsp.	fresh basil (finely chopped)
½ cup	lemon juice
¼ cup	extra-virgin olive oil
¼ tsp.	paprika
1 tbsp.	balsamic vinegar
½ cup	shredded Parmesan cheese (or to taste)

Boil the red potatoes until tender but not mushy (about 20-30 minutes).

Cut asparagus into 1 inch pieces and steam until crisp tender. (You may also add them to the potatoes for 1-2 minutes at the end of their cooking time.)

Cool potatoes completely and peel (if desired). Cut into bite-sized pieces and place into a large bowl along with the asparagus pieces. Add the red pepper, parsley and basil.

In a small bowl, whisk together the lemon juice, olive oil, paprika and balsamic vinegar. Pour over the vegetables, mixing well. Salt and pepper to taste. Sprinkle with Parmesan cheese.

This will keep well refrigerated for up to 3 days.

Potatoes are actually much healthier than most people realize! One 150 g baked potato contains only 100 calories (about half that of a serving of rice or pasta). It provides 45% of your daily vitamin C and has more potassium than a banana. Potatoes also have seven times the iron found in a cup of milk and about the same amount of protein as half an egg. Remember to eat the skin too for twice the nutrient value.