Asparagus, Red Pepper, And Potato Salad
Asparagus, Red Pepper, And Potato Salad
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.
Prep Time
10
minutes
Cook Time
30
minutes
Servings
6
servings
Total time: 40 minutes
Ingredients
- 1 pound new potatoes, scrubbed
- 1 pound asparagus
- 1/2 large red bell pepper, seeded
- 1/2 cup sliced red onion
- 5 tablespoon creole mustard, or spicy brown mustard
- 6 tablespoon balsamic vinegar
- 1 1/2 tablespoon brown sugar
- 3/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 clove garlic, pressed or finely minced
- 6 tablespoon 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.