Fresh asparagus cleverly replaces the green beans in this Niçoise-style salad.
20min Duration 5min Cook Time 15min Prep Time 4 Servings Ingredients 1 lb redskin potatoes, scrubbed and cubed 12 oz asparagus, tough ends trimmed 1/2 cup 2% or whole milk 2 tbsp red wine vinegar 2 tbsp olive oil mayonnaise 2 tsp dried dill or 3 to 4 tsp chopped fresh dill 1/2 tsp each sea salt and ground black pepper 1 6.4-oz pouch wild albacore tuna 2 cucumbers, halved lengthwise, seeded and chopped 2 radishes, finely chopped Preparation Bring a large pot of water to a boil. Add potatoes, reduce heat to a gentle simmer and cook until just tender, 8 to 10 minutes. Drain. Meanwhile, in a steamer basket set over a pot of gently simmering water, steam asparagus until tender-crisp, 3 to 5 minutes. In a jar with a tight fitting lid, combine milk, vinegar, mayonnaise, dill, salt and pepper. Shake well and set aside for about 5 minutes. In a large bowl, combine potatoes, asparagus, tuna and cucumbers. Shake dressing and pour over potato mixture. Toss gently to coat and top with radishes. Nutrition Information Serving Size: 1/4 of recipe Calories: 259 Carbohydrate Content: 28 g Cholesterol Content: 17 mg Fat Content: 8 g Fiber Content: 5 g Protein Content: 20 g Saturated Fat Content: 1 g Sodium Content: 404 mg Sugar Content: 7 g Polyunsaturated Fat Content: 1.5 g