Author Notes: I was inspired by a recipe I have been using for years (one my family calls "It's not Potato Salad, Potato Salad") and inpatskitchen's Lemon Roasted Potatoes with Kalamatas. While I was at the market I saw some beautiful asparagus that seemed to call to me, "Add me to your salad." This is the end result. - GiGi26
Serves 6 in my family it would probably serve 4.
For the Salad
- 1 pound Asparagus
- 2 pounds Baby Gold Potatoes (cubed w/ peel on)
- 1/2 cup Green Onions, sliced
- 1/2 cup Pitted and sliced Kalamata Olives
For the Dressing
- 1 cup Shiitake Mushrooms, sliced
- 2 cloves garlic, minced
- 1/2 cup Seasoned Rice Vinegar ( I use Nakno brand)
- 1 teaspoon Dijon Mustard
- 1/4 cup water
- 1/4 teaspoon Dried Rosemary
- 1/2 teaspoon Kosher Salt
- 1/4 teaspoon Pepper
- 2 tablespoons Extra Virgin Olive Oil
- Wash and cube potatoes. Place in pan and cover with water. Bring to a boil. Cover, reduce heat and simmer until semi-fork tender.
- Wash Asparagus and trim off woody end. Cut into bite sized pieces.
- When potatoes are semi tender add asparagus and cook until they turn a bright green but are still crisp. The potatoes should be done at the same time.
- Put garlic, vinegar, dijon mustard, rosemary, salt, pepper and water in a jar and shake until mixed well. Set aside.
- Saute Mushrooms and garlic in a small pan coated with a little olive oil for about 2 to 3 minutes. Add vinegar mixture simmer until reduced to half.
- Stir in olive oil until well mixed.
- Combine Asparagus, Potatoes, Olives and Green Onions in a large bowl.
- Pour dressing over the potato mixture and toss until well coated.
- The salad can be served warm, room temperature or chilled. The flavors blend very well when chilled.
- This recipe was entered in the contest for Your Best Picnic Dish
- This recipe was entered in the contest for Your Best Mushrooms