Saturday, August 11, 2012

Asparagus & Red Potato Salad

Colorful, tart and tasty, the latest 99 Cent Chef recipe will have you going for seconds and thirds!

I'll cook asparagus anytime I can get it on sale, and thanks to 99c only Stores, that is happening a lot lately.

This recipe is a hearty side with the addition of red potatoes, which I always get cheaply at any grocery (white potatoes will work as well.) The finishing touch is a tart dressing of Dijon mustard and olive oil.

In these sweltering days of summer, pull out The Cheapie Cuisiniers cool Asparagus & Red Potato Salad for your first Summer BBQ.

  • 3 to 5 red potatoes - about 4 cups when cooked and cut. Okay to use white potatoes, or any cheap type you can find.
  • 1 pound asparagus - or one bunch. A cheaper substitution would be steamed broccoli or chunky sliced carrots.
  • 1/4 cup olive oil - Okay to use less, to your personal taste.
  • 2 tablespoons Dijon mustard
  • Salt and pepper to taste

Slice red potatoes in half and cover with water in a pot. Low boil about 20 - 30 minutes until fork tender. When done allow to cool for 10 minutes (or, run some cold water over them for immediate use.)  Chop potatoes into large pieces.

If asparagus spears are extra large, I like to use a veggie peeler and take off some of the stem skin -- I peel off about half. Chop asparagus into 1 to 2 inch pieces. Place in a pot, cover and low simmer asparagus in a 1/4 cup of water for about 3 - 5 minutes, or until desired tenderness.

Add potatoes and asparagus to a large bowl.

In a small bowl whisk together Dijon mustard and olive oil for a minutes, until well blended -- okay to pulse in a blender until mixed.

Pour Dijon vinaigrette over potatoes and asparagus. Salt and pepper to taste. Serve warm or chilled.

If you want to cut down on the Dijon mustard tartness, just add a little of your favorite sweetener.

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