New potato salad with shaved parmesan

8 Servings

Ingredients

Quantity Ingredient
2 pounds New potatoes -- scrubbed
Salt
2 pounds Asparagus -- trimmed
1¼ pounds Sugar-snap peas -- strings
Removed
1 bunch Chives -- cut 1 inch thick
¼ cup Fresh lemon juice
½ teaspoon Freshly ground pepper
¼ cup Chive Oil (see recipe)
4 ounces Parmesan cheese -- whole
Block

Directions

Simmer potatoes in salted water until tender, 15 to 25 minutes. Drain.

Blanch asparagus and peas separately in salted boiling water until bright green, 30 seconds to 1 minute. Cool in ice water; drain. Cut asparagus into 1½-inch lengths. If potatoes are large, cut in half. Place potatoes, asparagus, peas and chives in a bowl. Combine lemon juice, 2 teaspoons salt, and pepper in a bowl. Gradually whisk in chive oil. Drizzle over salad. Use a vegetable peeler to shave parmesan over the salad; toss gentlyby hand. Serve at room temperature.

Recipe By : Martha Stewart Living, June 1996 From: "Dax C. Davis" <dax@...>date: Sat, 13 Jul 1996 07:12:31 ~0500

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