SIDE DISH

Asparagus Potato Salad

by Tiffany March  15, 2019

You know what type of food just screams summer to me? Potato Salad. It’s something you eat at BBQ’s, take to church and neighborhood parties, and just grab and go out of the fridge. I’m kinda picky about my potato salad though, and don’t just like any one. The one I’ve been making this year also involves asparagus and sour cream. No mayo, and no eggs this time – though I think eggs might make a good addition that I’ll have to add in the next time I make it.

This Asparagus Potato Salad is quick and easy, and honestly, is almost better served warm or just slightly cooled. It just doesn’t seem to taste as good cold as when it is freshly make or at least a little closer to room temperature. I know, I’m weird. It quick and easy enough, in fact, that you can start your potatoes boiling, prep whatever meat you’re going to throw on the grill, get it grilling, and by the time it is done it’ll be just about time to wrap up the potato salad as well and BAM dinner is done. And delicious.

So how do we go about making this magic so quickly? First, you’ll want to dice up your potatoes. Go ahead and leave the skin right on because color. And fiber. Aaaaaand who has time to peel a pound of potatoes? Throw them in a pot of water and bring it to a boil. A couple minutes before your potatoes are done, throw in your asparagus and cook it right in the same pot at the same time. See, I told you it was easy! While those are cooking, mix up all your flavorings – the sour cream, vinegar, tarragon, basil, mustard, salt, and pepper right in the big bowl you want to serve this out of. Drain your potatoes and asparagus, add them to the bowl, mix them in and Eat. It. Up.

A very important word of caution here, make sure that you measure your ingredients for this recipe! There is a lot of tang involved – vinegar, sour cream, mustard – and you will not, I repeat, will not appreciate it if you happen to get heavy handed. I am not always one to measure this type of ingredients and very often assume that it’s close enough. That usually ends up with me being a little overboard, but I generally like the resulting taste. That is not the case here. My heavy hand got in the way once and it ended up with an entire batch in the trash. I couldn’t even convince myself to eat it – and I’m an easy sell. Take the time to measure, everyone involved will appreciate it.

This recipe comes from the Food Network Magazine May 2015, Page 76, and can be found here.

Asparagus Potato Salad

Author: TiffanyA nice, springy take on traditional potato salad.

• Prep Time: 5 Minutes
• Cook Time: 20 Minutes
• Total Time: 25 minutes
• Yield: 6-8 servings
• Category: Side Dish

Ingredients

• 1 lb red potatoes
• Small bunch of Asparagus, about 8 oz
• 1/4 cup sour cream
• 2 tbsp white vinegar
• 1 tbsp fresh tarragon, chopped
• 1/2 cup fresh basil, torn
• 1 tbsp whole grain mustard
• 1/4 tsp salt
• Fresh ground pepper

Instructions

• Dice your potatoes and cut the asparagus into one inch long pieces. Finely chop the tarragon and tear the basil leaves.
• Put diced potatoes in a large pot and cover with cold water, about two inches above the top of the potatoes. Bring to a boil and cook for 9 minutes. Add the asparagus in for the last two minutes of cook time.
• While your potatoes are cooking, mix all of the remaining ingredients in a medium or large bowl.
• Once the potatoes and asparagus are cooked, drain the water and add to the bowl with the rest of the ingredients. Mix until all of the potatoes are coated.
• Enjoy!

Notes

• Dijon mustard makes a great substitute if you don’t have any whole grain on hand.
• Make sure to measure your ingredients! While you will appreciate the correct amount of ingredients here, you will not appreciate it if you get heavy handed.