I owe you a lot of update posts on where we eat during our trip to RI and recipes for the 4th of July treats that I served, but don't worry-- those are on their way next week. In the meantime, I have a delicious summer potato salad recipe to share with you.
Two potato recipes in one week. What can I say? I LOVE some potatoes. This salad is great because it is a bit nontraditional in that it certainly includes potatoes, but it is loaded with veggies too so it's an all encompassing side dish. It has a great sweet and spicy flavor and the dressing is dairy-free so it's also a perfect side dish to pack up and bring along to your next summer picnic. This recipe came from Dinosaur Bar-B-Que: An American Roadhouse, so it's the perfect side dish to pair with barbecued meat. The salad comes together quickly too, so I served this on a weeknight along with some simple barbecued chicken breasts.
Ingredients:
- 1 lb. new red potatoes
- 1 lb. asparagus
- 1/2 large red bell pepper, seeded
- 1/2 cup red onion, thinly sliced
- 5 Tbs. Creole mustard or spicy brown mustard *I couldn't find Creole, so I used Spicy Brown
- 6 Tbs. balsamic vinegar
- 1 1/2 Tbs. brown sugar
- 3/4 tsp. kosher salt
- 1/4 tsp. black pepper
- 1 clove garlic, pressed or finely minced
- 6 Tbs. olive oil
- Tabasco, to taste *I sprinkled this in pretty liberally
Mix up the 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.
Pour the dressing to the vegetables and give the salad a good stir.** Serve right away for best color in the asparagus.
**I only used about 2/3 of the dressing and the salad still felt a bit overdressed. I would suggest you start by mixing in half, give it a taste, and then add more as desired.
No comments:
Post a Comment