Klunker's potato asparagus salad
I have really been missing a good potato salad. I have tried a few recipes, and they were wonderful. But it lacked what I was looking for. Something sassy and full of flavor.
So I set out on making something new, and I had a pound of baby yukons and asparagus to help me along the way.
I used my delicious mustard dill sauce, found on this blog, as the sauce to hold this all together. When I was done, I was in potato salad heaven. It was spunky, and had so many wonderful flavors exploding in my mouth. I am going to be honest, I ate the whole recipe over the course of the day.
So before you begin, look over the mustard dill sauce and make that already. (http://www.klunkerskitchen.com/2015/05/mustard-dill-sauce.html)
Ingredients for the potato asparagus salad:
1-1 1/2 lbs. baby potatoes. (or fingerling potatoes) I used baby yukon golds, washed.
1 lb. asparagus, trimmed and washed, cut into 1/2 inch slices
1 cup frozen peas, thawed
3 stalks celery, tops and bottoms trimmed and stalks washed and chopped small
1/2 red onion (or yellow onion), peeled and chopped fine ( you can also sub with shallots)
1 large dill pickle, chopped the same size as the onion and celery.
1 whole recipe of mustard dill sauce
In a large pot, add your potatoes and fill with cold water until they are covered by at least an inch. Place on stove and turn on heat to medium high. Cover and bring to a boil. When they are at the boil, take the lid partially off so they don't boil over. Cook for 10-15 minutes, depending on how big they are. Check them with a sharp knife after 10 minutes, and go up from there. You want them to be soft, but not mushy. As soon as they are done, remove from the water with a slotted spoon, and into a colander to drain and cool.
In the same water over heat, add the asparagus and cook for 2-3 minutes, or until just done. When they are done, drain the water from the pot carefully (I just use another colander) and then fill the pot with cold water and let them sit for a few minutes to stop the cooking. Then drain and set aside.
When the potatoes have cooled enough to touch, slice each one in half and add to the bowl. Add the asparagus to the large bowl next, and then the rest of the ingredients, including the mustard dill sauce.
Gently stir all the ingredients together until they are all well coated in the sauce. If the potatoes are still warm, they will absorb some of the sauce as they cool. Take your time and don't rush, you don't want to break the potatoes.
After you have mixed well, cover and let sit in the fridge for at least an hour or longer for the flavors to meld.
This is great as a side, but is also amazing as a meal. It has great starch in it and flavors to accompany. Most of all, enjoy. I know this will be a once a week if not more dish throughout the summer. :)