Regular old potato salad got you feeling down? Don’t despair! Try this for your next summer bbq. Lemony zip! Crunchy peppers! Funky Asparagus! A good old fashioned potatoey goodness.

Serves 4-6 as a side


Mise en Place
Veggies Staples
6 red potatoes, cut into bite sized pieces 2 tbs lemon juice
1 bunch thin asparagus, ends removed 7 tbs ev olive oil
1 red pepper, cut into matchsticks 1 tbs dijon mustard
3 large radishes, cut 1/8 inch on mandoline, then in half 1 tsp mayo
1 tbs minced parsley 1/2 tsp table salt
1 tbs minced parsley 1/2 tsp white pepper

Equipment
2 pots boiling salted water
1 ice water bath

Directions
Step Action
1 Boil potatoes for 8-14 minutes. Check for doneness every minute past 8. When fork tender, evac to colander to drain. Let cool on a baking sheet
2 Boil asparagus 1 minute. Evac to colander to drain and then immediately into ice bath.
3 Cut cooled asparagus into two inch pieces
4 Once potatoes are cool, combine in a large bowl with asparagus, pepper, radish, and parsley. You can pop this in the fridge till go time
5 Make the dressing. Whisk lemon, mustard, mayo, salt,
and pepper together till well combined.
6 Whisk in olive oil a few drops at a time. This task sucks, do it anyway. A little labor goes a long way here.
7 When ready to serve, fold in dressing to veggies.

You can make this ahead, keeping the dressing and the veggies separated till go time.

Inspired by a recipe in the Dinosaur Bar-B-Que cookbook. It had the combination of Potato, Asparagus, and Red Pepper but with a balsamic dressing. I took it from there.