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.
- 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
- 1 clove garlic, pressed or finely minced
- 6 Tablespoons olive oil
- Tabasco, to taste
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.