For those of you who are my faithful readers–I appreciate you, by the way!–remember when I mentioned that my life had been particularly hectic lately and I promised to share details later? Well, the big news is that after thinking and praying about this decision for about a year, John and I decided to put our house on the market and simplify our life. With our busy work schedule, my weekend blogging, keeping up the big house and yard, it was becoming harder and harder to just relax. After a lot of thought, we decided that a condo really would suit our lifestyle just fine. So, on June 1 we put a realty sign in our yard and we had a contract on our house in just six days! More suddenly than expected, we were homeless! Scary? You bet! Exciting? Absolutely. It’s even more exciting now that we’ve just put a contract on a new condo with a food blogger’s dream kitchen! All this has to be a God thing and we are so thankful! With my life being even busier right now, making simple recipes with quality ingredients saves me precious time and keeps us out of the drive-thru! Lemon Basil Potato Salad is a summery dish that can be prepared in less than 20 minutes. I’m in, what about you?
I discovered Tasteful Selections Honey Gold Potatoes in convenient microwave packages and thought they would be perfect for a quick, fresh potato salad. The honey golds have a buttery, sweet taste and delicate skins. These Tasteful Selections baby potatoes are pre-washed, don’t need to be peeled and have faster cook times than traditional potatoes. (Tasteful Selections are sold at Fresh Market, Food City, and Walmart Supercenter locally. Check their website for other retailers in your area.)
No more than twenty minutes–and a little multi-tasking– is all the time you need to make this summery potato salad. While the potatoes are cooking in the microwave, bring water to a boil for the asparagus. Cook the asparagus for just 1-2 minutes, then drain and rinse with cold water. Next, make the vinaigrette using fresh lemon juice and fresh basil for the very best flavor. All that’s left to do is to slice the veggies–red onion, the asparagus, and the potatoes (allow potatoes to cool for a minute or two after they finish cooking in the microwave). Toss the veggies with the vinaigrette and serve warm or cold. Quick and delicious!
Yes, I do need to accomplish a ton of stuff before closing day (July 28!), but for my sanity I also need to do some regular activities, like blogging and cooking (really, cooking is therapy for me), as well as finding a few “rescued moments” for myself and John. That’s what I love about the Tasteful Selections potatoes. During this crazy time in my life, I can still feed my passion for cooking and steal a few moments on Sunday afternoons with John in the hammock!
Tasteful Selections can help you rescue moments to spend with your family with more time-saving recipes and useful cooking tips. Enter their sweepstakes to win a trip for two to San Francisco to have your own private cooking session with an award-winning chef at his newest restaurant, Cadence in downtown San Francisco! Chef Joey Elenterio is ready to give you some amazing tips to make life easier in the kitchen and Rescue your Moments!
Lemon Basil Potato Salad
- 16- oz Tasteful Selections Honey Gold potatoes
- 1 pound asparagus rinsed and trimmed
- 1/4 red onion thinly sliced
- 1/4 cup olive oil
- 1/4 cup fresh lemon juice
- 1 tablespoon chopped fresh basil
- 1 tablespoon white wine vinegar
- 1 garlic clove minced
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Cook potatoes in microwave per package directions. Allow to cool for a couple of minutes before removing from the bag.
While potatoes are cooking, bring 1 quart water to a boil in a medium saucepan. Add asparagus to boiling water and allow to cool just a couple of minutes. Remove from heat, drain, and plunge into cold water to stop the cooking process.
In a small bowl, whisk together all vinaigrette ingredients. Set aside.
Thinly slice red onion, quarter the potatoes, and slice asparagus into bite-size pieces. Add veggies to a large bowl and toss gently with vinaigrette. May serve warm or chill for 30 minutes before serving.
Recipe Notes© 2015 Life, Love, and Good Food