Potato Salad with Asparagus
6-8 Servings
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Adopted from Food Network
A refreshing twist on potato salad that is made ideal with springtime vegetables and is easily customizable!
Base Ingredients
2 1/2 pounds baby red potatoes, halved or quartered if large
Kosher salt
1 bunch asparagus, trimmed and thinly sliced
4 ounces sugar snap peas, trimmed and thinly sliced
1/4 cup white wine vinegar
3 tablespoons Dijon mustard
1/2 shallot, minced
1/3 cup extra-virgin olive oil
Freshly ground pepper
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh chives
Instructions
Put the potatoes in a large pot and cover with water by 1 inch; season with salt. Bring to a boil, then reduce to a simmer and cook until tender but still holding their shape, 10 to 12 minutes. Drain, then spread out on a baking sheet to cool slightly, about 20 minutes.
While the potatoes cook, bring a medium saucepan of salted water to a boil. Add the asparagus and peas and cook until bright green and crisp-tender, about 30 seconds. Drain, then immediately run under cold water to cool. Transfer to a towel-lined plate and blot dry.
Whisk together the vinegar, mustard and shallot in a large bowl. Whisk in the olive oil until smooth. Add the potatoes, asparagus and peas, tossing to coat; season with salt and pepper. Add half of the chopped herbs and toss, then sprinkle the remaining herbs on top.
