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.