Potato and Asparagus Salad
Combining two of Michigan's most prominent vegetables, this bright-flavored potato and asparagus salad is great for summer!
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Categories
Ingredients
- 1.5 pounds small yellow potatoes
- 1 bunch asparagus (about one pound), trimmed and cut into 2-inch pieces
- 1/4 cup red onion, thinly sliced
- 2 Tbsp fresh lemon juice
- 2 Tbsp extra virgin olive oil
- 2 tsp Dijon mustard
- 1 clove garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp sugar
- 2 Tbsp capers, roughly chopped (optional)
- 1/4 cup crumbled feta cheese (optional)
Preparation
- Cut yellow potatoes into bite-size pieces. If they are small, they may just need to be halved. If a little larger, then quartered. Place potatoes into a large pot of salted water and bring to a slow boil. Cook until fork-tender (about 10 to 12 minutes). Once cooked, drain potatoes and allow to cool. Chilling them in the refrigerator overnight is optimal but at least let them rest until they're room temperature.
(Small red potatoes also would work in this recipe.) - Bring a large pot of salted water to a boil. Add asparagus pieces and cook for 2 minutes. Drain. If you like your asparagus firm, we recommend putting the pieces into a bowl of ice water to stop cooking process.
- For the dressing, combine olive oil, lemon juice, garlic, Dijon mustard, salt, pepper, and sugar into a small bowl. Whisk to combine.
- In a large bowl, combine potatoes, asparagus, red onion, capers (if using), and dressing. Gently mix ingredients. Be careful not to mash potatoes. Finish by garnishing salad with feta cheese, if desired.
For optimal results, allow salad to refrigerate overnight before serving.
