SaladMay 29, 2017
Potato, Asparagus, and Red Pepper Salad
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
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.
Mise en Place
Veggies
- 6red potatoes, cut into bite sized pieces
- 1 bunchthin asparagus, ends removed
- 1red pepper, cut into matchsticks
- 3large radishes, cut 1/8 inch on mandoline, then in half
- 1 tbsminced parsley
- 1 tbsminced parsley
Staples
- 2 tbslemon juice
- 7 tbsev olive oil
- 1 tbsdijon mustard
- 1 tspmayo
- 1/2 tsptable salt
- 1/2 tspwhite pepper
Equipment
- 2pots boiling salted water
- 1ice water bath
Directions
- 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
- Boil asparagus 1 minute. Evac to colander to drain and then immediately into ice bath.
- Cut cooled asparagus into two inch pieces
- 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
- Make the dressing. Whisk lemon, mustard, mayo, salt, and pepper together till well combined.
- Whisk in olive oil a few drops at a time. This task sucks, do it anyway. A little labor goes a long way here.
- When ready to serve, fold in dressing to veggies.