When spring hits and the asparagus comes into season, I can’t wait to eat this simple potato salad. Because it’s made without mayonnaise, it can be held at room temperature where the flavors can really develop. It’s perfect picnic food. Once the asparagus goes out of season, try making it with a pound of green beans instead.

　　

Ingredients

feeds 5 to 6

　　

The Veggies

1 pound new red potatoes

　　1 pound asparagus

　　1/2 large red bell pepper, seeded

　　1/2 cup slivered red onion

　　

The Dressing

5 tablespoons Creole mustard (preferably Zatarain’s) or spicy brown mustard

　　6 tablespoons balsamic vinegar

　　1 1/2 tablespoons brown sugar

　　3/4 teaspoon kosher salt

　　1/4 teaspoon black pepper

　　1 clove garlic, pressed or finely minced

　　6 tablespoons olive oil

　　Tabasco sauce

　　

Step 1

Scrub the potatoes and cook in boiling salted water to cover til 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 til 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 the bowl. Add the red onion.

　　

Step 2

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 of dashes of Tabasco to boost the flavor to your liking.

　　

Step 3

Splash the dressing onto the vegetables and give the salad a good stir. Serve right away for best color in the asparagus.

　　Dinosaur Bar-B-QueTen Speed Press