Asparagus, Red Pepper, and Potato Salad

Asparagus, Red Pepper, and Potato Salad
Staff Writer

John Stage

 

Chef and owner of Dinosaur Bar-B-Que John Stage is considered to be one of the best barbecue masters out there, but this recipe demonstrates his skill with another summertime staple — potato salad. Asparagus and red pepper add a fun twist to the traditional recipe, and a spicy dressing made with mustard, balsamic vinegar, and brown sugar is the perfect bath for the potatoes to soak in. 

6
Servings
303
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1  Pound  new potatoes, scrubbed
  • 1  Pound  asparagus
  • 1/2  large red bell pepper, seeded
  • 1/2  Cup  sliced red onion
  • 5  Tablespoons  Creole mustard, or spicy brown mustard
  • 6  Tablespoons  balsamic vinegar
  • 1 1/2  Tablespoon  brown sugar
  • 3/4  Teaspoons  kosher salt
  • 1/4  Teaspoon  black pepper
  • clove garlic, pressed or finely minced
  • 6  Tablespoons  olive oil
  • Tabasco, to taste

Directions

Cook the potatoes in boiling water to cover until tender. Without peeling, cut the potatoes into ¾-inch cubes and put them in 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 ½-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.

Mix up the dressing by stirring together the mustard, vinegar, brown sugar, salt, pepper, and garlic in a small bowl. Drizzle in the oil, whisking constantly to emulsify. Add a couple of dashes of Tabasco to taste.

Add the dressing to the vegetables and give a good stir. Serve right away for best color in the asparagus. 

Nutritional Facts

Total Fat
21g
30%
Sugar
10g
11%
Saturated Fat
3g
13%
Cholesterol
13mg
4%
Carbohydrate, by difference
20g
15%
Protein
6g
13%
Vitamin C, total ascorbic acid
4mg
5%
Vitamin K (phylloquinone)
11µg
12%
Calcium, Ca
26mg
3%
Fiber, total dietary
4g
16%
Folate, total
2µg
1%
Iron, Fe
1mg
6%
Magnesium, Mg
3mg
1%
Phosphorus, P
7mg
1%
Sodium, Na
819mg
55%
Water
76g
3%

Asparagus Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Asparagus Cooking Tip

Different vegetables have different cooking times – cook each type separately and then combine.