Cook potatoes in large pan of boiling water 20 min. or until tender. Use slotted spoon to remove potatoes from water; drain. Cool completely.
Meanwhile, add asparagus to boiling water; cook 3 min. or until crisp-tender. Remove from water, then immediately place in bowl of ice water. Let stand until asparagus is completely cooled.
Cut potatoes into 1/4-inch-thick slices; place in large bowl. Add asparagus, radishes, dressing and parsley; mix lightly. Top with cheese.
Prepare using your favorite flavor of crumbled feta cheese.
The potatoes, which are a good source of vitamin C, team up with the asparagus to provide a good source of fiber in this deliciously different potato salad.
Calories From Fat
% Daily Value*
Total Fat 2.5g
Saturated Fat 0.5g
Trans Fat 0g
Cholesterol less than 5mg
Total Carbohydrates 14g
Dietary Fiber 3g
* Percent Daily Values are based on a 2,000 calorie diet.
8 servings, 1/2 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.