This is my favourite recipe for potato salad, EVER. It’s not mayonnaise-based, which is always thrilling for me (I’m sorry, but I’ve had enough of everyone’s grandma/aunt/mom’s famous potato salad with all kinds of tiny, indecipherable vegetables masked in globs of mayonnaise).
This recipe is light, easy to make, full of flavour (lemon and dill and garlic!), and a very nice change from ordinary potato salad. It’s very seasonal, and I’ve already made it countless times this past spring and summer, and for the past few years.
I’d also like to note that I’ve occasionally added crisped bacon or prosciutto, other times substituted green beans for asparagus, or different mustards instead of dijon (spicy mustards or Creole mustards are great in this case, I’ve found) and it’s always worked out nicely. It’s a really versatile recipe.
3 cups asparagus, cut in 1 inch pieces
3lb new potatoes (peeled)
1/3 cup olive oil
1/4 cup lemon juice
1 tsp finely grated lemon zest
2 cloves garlic, minced
2 Tbsp dijon mustard
1 tsp salt
1/2 tsp black pepper
2 roasted red peppers, cut in 1/4 inch pieces, diced
1 bunch green onions (white and pale green), cut in 1/4 inch slices
1/4 cup fresh dill
Steam asparagus till tender-crisp, 3-5 minutes. Shock in ice water, and set aside. Cut potatoes in 1 inch cubes, steam till just tender, 8-10 minutes. Drain well and place in large bowl.
Whisk together oil, lemon juice, zest, garlic, mustard, salt and pepper.
Pour 2/3 dressing onto hot potatoes and toss gently to coat well. Let cool to room temperature.
Add roasted red peppers, green onions and dill along with remaining dressing. Toss gently to mix well. Garnish with chives and serve at room temperature.