This is a great replacement for the usual potato salad for your summer bbq. The dressing has some mustardy lemony zip that provides a nice contrast to spicy or saucy stuff. You can make this ahead, keeping the dressing and the veggies separated till go time.
|Mise en Place|
|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|
|2||pots boiling salted water|
|1||ice water bath|
|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.|
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.