Ingredients
- ☐ 6 large eggs
- ☐ Mixed spring greens
- ☐ 2 pounds Yukon gold potatoes
- ☐ 1 lb asparagus, cut into 1-inch pieces
- ☐ 1 fennel bulb, sliced thinly
- ☐ 2 cloves garlic, peeled
- ☐ ¾ cup Greek yogurt
- ☐ ¼ cup mayonnaise
- ☐ 2 tbs milk
- ☐ ¼ cup chives, cut into ½ inch pieces
- ☐ 2/3 cup fresh basil, chopped
- ☐ ½ cup fresh tarragon, chopped
- ☐ 1 tbs capers
- ☐ 2 tbs lemon, juiced
- ☐ 1-11/2 tsp Kosher salt
- ☐ Sweet Pickles, optional
Instructions:
- To prepare the potato salad, place the potatoes in a large pot and cover them with cold water so the potatoes are submerged. Add the salt and place over high heat. Bring the potatoes to a boil then reduce the heat to a simmer. Cook the potatoes for roughly 15-20 minutes or until they are just fork-tender. Add the asparagus and cook for another 2-3 minutes. Drain the potatoes and asparagus and allow to cool completely. While you wait for the potatoes to cool cook the eggs.
- To cook the eggs, place the eggs in a pot of water gently bring to a boil. Once the water has started to boil, cover and turn off the heat. Set a timer for 10 minutes. When the timer goes off, remove the eggs from the hot water into a bowl of ice water. Peel the eggs and slice, set aside until ready to serve.
- To make the dressing, in a blender or small food processor combine the basil, tarragon, dill, garlic, capers, salt, yogurt, mayonnaise, milk, lemon juice, and pepper. Blend on high until all ingredients are smooth. Keep the dressing chilled until ready to use. This dressing can be made up to 48 hours in advance.
- To serve: Toss the potatoes and asparagus in half of the dressing. Arrange the dressed vegetables atop mixed greens on a serving plate and arrange some of the sliced fennel on top of the dressed veggies, lightly drizzle some of the remaining dressing on top, and garnish with the egg slices and fresh chives.
