Another Saucy Mama Fabulous with Five recipe is coming at you today. There are twelve hours left to enter the Saucy Mama giveaway on my Egg Cups post!
Last week, when it was sunny and warm, we fired up the grill for our first cookout of the year. I created this potato salad featuring local and seasonal asparagus to serve with Ohio bison burgers on homemade buns.
This salad is perfect for picnics or potlucks because with no eggs or mayonnaise, it can safely be served at room temperature. If asparagus are not in season when you make this, blanched sugar snap peas, green beans, or broccoli would be a great substitute.
I chose parsley as a fresh flavoring agent because it is growing wildly in my backyard garden. If you prefer another taste or have an abundance of a different herb in season, substitute at will.
The trick to a great potato salad is properly blanching the potatoes and vegetables. Here's how:
Trim each vegetable to size and heat two large pots of water to boiling. Salt the water heavily and toss the vegetables in their respective pots. When tender, remove from the boiling water and dunk in a bath of ice water. This will rapidly cool the vegetable, preserving the crisp texture and appealing color.
To make the vinaigrette, mix the mustard, vinegar, salt and pepper in a bowl. While whisking, slowly drizzle in olive oil to make an emulsion. The oil will be held in suspension by the mustard to create a uniform tasty coating for all the vegetables.
I like this dish best after resting in the fridge for 12-24 hours. All the flavors have mingled by then. It is best served at or near room temperature.
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Picnic Asparagus Potato Salad
serves eight
1 pound red skin potatoes (about nine small), cut in eighths 1/2 pound asparagus, chopped into 2 inch lengths 3 tablespoons fresh flat leaf parsley, chopped 2 tablespoons Saucy Mama Lemon Tarragon Mustard 1 tablespoon white wine vinegar 1 teaspoon salt (plus additional for blanching) 1 teaspoon ground black pepper 3 tablespoons olive oil
1. Blanch the potatoes and asparagus: Heat two pots of water to boiling over high heat. Salt water with 2-3 heavy pinches of kosher salt. Add potatoes to one pot and asparagus to another. When vegetables are tender (10-15 minutes for potatoes, 3-5 minutes for asparagus), remove from boiling water and dunk in an ice water bath until cooled to room temperature. Transfer to a serving bowl.
2. Make the vinaigrette: Whisk together mustard, vinegar, salt and pepper in a medium mixing bowl. Slowly drizzle olive oil into the mustard mixture while whisking. Continue to add olive oil slowly until all is emulsified.
3. Pour the vinaigrette over the potatoes and asparagus. Add the chopped parsley. Stir gently to coat the vegetables evenly with the sauce.
4. Serve at room temperature. Store before and after service in a cooler or refrigerator for up to four days.[/print_this]