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 | |||
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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 | |
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2 | pots boiling salted water |
1 | ice water bath |
Directions | |
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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.
Categories: Salad