5 cups Nature’s Bounty Organic Red or Gold Potatoes, unpeeled and cubed
1 lb Nature’s Bounty Organic Asparagus, washed and trimmed
½ cup Mayan Sweet Onion, chopped
1 cup cucumber, peeled and chopped
1 cup cherry tomatoes, sliced
¾ cup yellow bell pepper, chopped
¾ cup orange bell pepper, chopped
1 (6 oz) can large olives, drained and sliced
Dressing
¼ cup seasoned rice vinegar
2 tbsp canola oil
¼ tsp salt
⅛ tsp freshly ground black pepper
Prep Time: 20 min
Cook Time: 20 min
Servings: 12
1 Combine dressing ingredients in a bowl; stir with a whisk. Set aside.
2 In a large pot, place cubed red and gold potatoes. Cover with water, add ½ tsp salt and bring to a boil. Reduce heat, and simmer 8 minutes or until tender; drain. Set potatoes aside in a large bowl to cool slightly.
3 While the potatoes are cooking, bring another large pot of water to boil. Drop in the asparagus and cook for 2–3 minutes. Quickly remove from the water and set aside to cool. Once cool, cut the asparagus into 2–3" pieces.
4 Add the dressing to the potatoes, tossing gently to coat. Stir in asparagus, cucumber, and remaining ingredients; toss well. Cover and chill before serving. Enjoy!
To learn more about Progressive Produce, visit www.progressiveproduce.com
