Title: New Potato Salad with Shaved Parmesan
Categories: Vegetables, June 1996 i, Salads
Yield: 8 Servings

2 lb New potatoes -- scrubbed
Salt
2 lb Asparagus -- trimmed
1 1/4 lb Sugar-snap peas -- strings
Removed
1 bn Chives -- cut 1 inch thick
1/4 c Fresh lemon juice
1/2 ts Freshly ground pepper
1/4 c Chive Oil (see recipe)
4 oz Parmesan cheese -- whole
Block

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 1
1/2-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.

Posted to MC-Recipe Digest V1 #154

Date: Fri, 12 Jul 1996 08:58:13 -0800

From: Kristine

Recipe By : Martha Stewart Living, June 1996