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
6 in my family it would probably serve 4.
For the Salad
Baby Gold Potatoes (cubed w/ peel on)
Green Onions, sliced
Pitted and sliced Kalamata Olives
For the Dressing
Shiitake Mushrooms, sliced
Seasoned Rice Vinegar ( I use Nakno brand)
Extra Virgin Olive Oil
In This Recipe
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.