Potato and asparagus salad is not a well-known dish, but it’s delicious and healthy. This recipe includes celery, which adds a nice crunch and refreshing, crisp texture, perfect for summer.
You will need:
1 pound asparagus, trimmed and cut into 1 inch lengths
2 pounds red-skinned potatoes, scrubbed but unpeeled
1 tablespoon white vinegar (red wine vinegar may substitute)
3 celery stalks, chopped
2/3 cup mayonnaise
2 tablespoons chopped tarragon
2 teaspoons Dijon mustard
1 clove garlic, crushed
Pinch of cayenne pepper
1. Cook asparagus in boiling salted water until tender, or around 4 minutes. Drain, rinse under cold water. Pat dry with paper towels, set aside.
2. Cook potatoes in large pot of boiling salted water until tender, or around 25 minutes. Drain, rinse under cold water, and let cool. Slice potatoes into halves, place in medium bowl, and toss with the vinegar. Add celery.
3. Whisk the mayonnaise, tarragon, mustard, garlic and cayenne in small bowl. Add to potatoes. Season with salt and pepper. Cover and chill in refrigerator for at least 3 hours.
4. Just before serving, add asparagus and mix gently. Re-season salad with salt and pepper and maybe one extra splash of vinegar. Sprinkle with additional tarragon if desired, serve chilled.
Yields: 4-8 servings