This fresh, lemony take on potato salad can hold up to summer heat. A happy pairing of spring’s new potatoes and asparagus that works just as well with summer’s green beans. Adapted from Whole Foods Market.
- 1 1/2 tablespoons dijon mustard
- 1/4 cup lemon juice
- 2 tablespoons extra-virgin olive oil
- 1 clove garlic, smashed
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Cayenne pepper, to taste
- 1 1/2 pounds asparagus, ends trimmed
- 1 1/2 pounds new potatoes, scrubbed well
- 1/4 cup finely chopped chives
- Put a large pot of water on high heat to boil.
- Cut asparagus spears into bite-sized (about 2-inch) slices. If stalks are thick, it’s nice to cut on the diagonal.
- Cut potatoes into half if small or quarters if medium.
- Add enough salt to the pot of water so that you can taste it. Add asparagus and simmer until just tender, 2 to 3 minutes. Using a slotted spoon, transfer to a large bowl.
- Return water to a boil, add potatoes and simmer until just tender, 15 to 20 minutes. Test often for doneness when the time gets close: a fork should pierce the potato easily without breaking the potato.
- In a small bowl, whisk together dijon mustard, lemon juice, garlic clove, salt and pepper. Drizzle in oil while whisking constantly and then season with cayenne to taste.
- Drain potatoes well and add to bowl with asparagus.
- Remove garlic clove from dressing and discard. Add dressing and chives to bowl and toss to combine. Taste and add salt, pepper or cayenne to taste. Serve warm or at room temperature.
- Green beans also work very well as a substitute for asparagus.
- You can also add a sprinkle of garlic powder/salt to the dressing if you don’t have a fresh clove handy.
Here’s a link back to the post and pictures.