Always pairing best with simple flavours, I steamed a bunch of asparagus with fresh baby potatoes and tossed the vegetables with a simple but lively balsamic and Dijon mustard dressing. Served right away to enjoy the warmth and tenderness of the potatoes and asparagus, this was an elegant salad that I think you will find inviting at any time of year, even if the produce isn't local. Enjoy!
Warm Baby Potato and Asparagus SaladOther potato salads you may enjoy:
1 1/2 pounds baby potatoes
1 bunch fresh asparagus
1 shallot, diced
small handful fresh parsley, chopped
2 1/2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon sea salt
fresh ground black pepper
Steam the potatoes for 20 minutes, or until just tender. Snap the woody ends off the asparagus and cut the spears into 1" to 1 1/2" pieces. Add to the potatoes and steam for five more minutes.
Remove the warm potatoes and asparagus from the steamer and place in a large mixing bowl with the shallot and parsley. Whisk together the dressing ingredients, drizzle over the salad, and toss gently to combine.
Serve warm. Serves 4.
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On the top of the reading stack: Small Memories by Jose Saramago
Audio Accompaniment: doozer construction and sandblasting