My friend brought this over to a BBQ we hosted this weekend. It was so good I had to ask for the recipe. She made the green bean version, but I bet the asparagus version is good, too!
Ingredients
The Veggies-
1 lb. new red potatoes
1 lb. asparagus (or green beans)
1/2 large red bell pepper
1/2 cup slivered red onion
The Dressing-
5 Tbsp. Creole mustard (preferably Zatarain's) or spicy brown mustard
6 Tbsp. balsamic vinegar
1 1/2 Tbsp. brown sugar
3/4 tsp. kosher salt
1/4 tsp. black pepper
1 clove garlic, pressed or finely minced
6 Tbsp. olive oil
Tabasco sauce
Directions
Scrub the potatoes and cook in boiling salted water to cover until tender. Without peeling, cut the potatoes into 3/4 inch cubes and put them into a bowl. Snap off the tough bottoms of the stalks of asparagus and discard, then cook the tender tops in a shallow pan of simmering salted water until tender-crisp. Drain and shock in cold water. Slice the asparagus into 1 1/2 inch pieces and add to the potatoes. Cut the pepper into sticks about the same width and length as the asparagus. Put in bowl. Add the red onion.
Mix up some dressing by stirring together the mustard, vinegar, brown sugar, salt, pepper, and garlic in a small bowl. Drizzle in the oil, whisking constantly to make a creamy dressing. Add a couple splashes of Tabasco to boost the flavor to your liking.
Splash the dressing onto the vegetables and give the salad a good stir. Serve right away for best color in asparagus. FEEDS 5 TO 6
Green Bean, Red Pepper and Potato Salad
My friend brought this over to a BBQ we hosted this weekend. It was so good I had to ask for the recipe. She made the green bean version, but I bet the asparagus version is good, too!
My friend Mandy.
Green Bean, Red Pepper and Potato Salad
Ingredients
The Veggies-
1 lb. new red potatoes
1 lb. asparagus (or green beans)
1/2 large red bell pepper
1/2 cup slivered red onion
The Dressing-
5 Tbsp. Creole mustard (preferably Zatarain's) or spicy brown mustard
6 Tbsp. balsamic vinegar
1 1/2 Tbsp. brown sugar
3/4 tsp. kosher salt
1/4 tsp. black pepper
1 clove garlic, pressed or finely minced
6 Tbsp. olive oil
Tabasco sauce
Directions
Scrub the potatoes and cook in boiling salted water to cover until tender. Without peeling, cut the potatoes into 3/4 inch cubes and put them into a bowl. Snap off the tough bottoms of the stalks of asparagus and discard, then cook the tender tops in a shallow pan of simmering salted water until tender-crisp. Drain and shock in cold water. Slice the asparagus into 1 1/2 inch pieces and add to the potatoes. Cut the pepper into sticks about the same width and length as the asparagus. Put in bowl. Add the red onion.
Mix up some dressing by stirring together the mustard, vinegar, brown sugar, salt, pepper, and garlic in a small bowl. Drizzle in the oil, whisking constantly to make a creamy dressing. Add a couple splashes of Tabasco to boost the flavor to your liking.
Splash the dressing onto the vegetables and give the salad a good stir. Serve right away for best color in asparagus. FEEDS 5 TO 6
Kitchen Goddess