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Serves
6 in my family it would probably serve 4.
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
Ingredients
- For the Salad
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1 pound
Asparagus
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2 pounds
Baby Gold Potatoes (cubed w/ peel on)
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1/2 cup
Green Onions, sliced
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1/2 cup
Pitted and sliced Kalamata Olives
- For the Dressing
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1 cup
Shiitake Mushrooms, sliced
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2 cloves
garlic, minced
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1/2 cup
Seasoned Rice Vinegar ( I use Nakno brand)
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1 teaspoon
Dijon Mustard
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1/4 cup
water
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1/4 teaspoon
Dried Rosemary
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1/2 teaspoon
Kosher Salt
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1/4 teaspoon
Pepper
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2 tablespoons
Extra Virgin Olive Oil
Directions
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Wash and cube potatoes. Place in pan and cover with water. Bring to a boil. Cover, reduce heat and simmer until semi-fork tender.
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Wash Asparagus and trim off woody end. Cut into bite sized pieces.
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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.
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Put garlic, vinegar, dijon mustard, rosemary, salt, pepper and water in a jar and shake until mixed well. Set aside.
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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.
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Stir in olive oil until well mixed.
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Combine Asparagus, Potatoes, Olives and Green Onions in a large bowl.
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Pour dressing over the potato mixture and toss until well coated.
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The salad can be served warm, room temperature or chilled. The flavors blend very well when chilled.
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