Asparagus, Red Pepper and Potato Salad

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Asparagus, Red Pepper and Potato Salad

Reprinted with permission from Dinosaur Bar-B-Que: An American Roadhouse by

John Stage and Nancy Radke (Ten Speed Press, 2009). © 2001, 2009 by John

Stage and Nancy Radke.

 

Serves 5 to 6

 

When spring hits and the asparagus comes into season, I can't wait to eat

this simple potato salad. Because it's made without mayonnaise, it can be

held at room temperature where the flavors can really develop. It's perfect

picnic food. Once the asparagus goes out of season, try making it with a

pound of green beans instead.

 

The Veggies:

a.. 1 pound new red potatoes

b.. 1 pound asparagus

c.. 1/2 large red bell pepper, seeded

d.. 1/2 cup slivered red onion

The Dressing:

e.. 5 tablespoons Creole mustard (preferably Zatarain's) or spicy brown

mustard

f.. 6 tablespoons balsamic vinegar

g.. 1-1/2 tablespoons brown sugar

h.. 3/4 teaspoon kosher salt

i.. 1/4 teaspoon black pepper

j.. 1 clove garlic, pressed or finely minced

k.. 6 tablespoons olive oil

l.. Tabasco sauce

1. Scrub the potatoes and cook in boiling salted water to cover until

tender. Without peeling, cut the potatoes into 3/4-inch cubes and put them

into a bowl. Snap off the tough bottoms of the stalks of asparagus and

discard, then cook the tender tops in a shallow pan of simmering salted

water until tender-crisp. Drain and shock in cold water. Slice the asparagus

into 1-1/2-inch pieces and add to the potatoes. Cut the pepper into sticks

about the same width and length as the asparagus. Put in the bowl. Add the

red onion.

 

2. Mix up dressing by stirring together the mustard, vinegar, brown sugar,

salt, pepper, and garlic in a small bowl. Drizzle in the oil, whisking

constantly to make a creamy dressing. Add a couple of dashes of Tabasco to

boost the flavor to your liking.

 

3. Splash the dressing onto the vegetables and give the salad a good stir.

Serve right away for best color in the asparagus