Be the first to New potatoes and asparagus come together in this easy salad. The simple mayonnaise dressing is flavored with dill and the salad is garnished with anchovies, capers, roasted red peppers, and hard-boiled eggs. Use waxy potatoes for this dish such as Red Rose, Yukon Golds, purple, or fingerling varieties.
Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients:
- 1 pound new potatoes, unpeeled and scrubbed
- 1/4 pound fresh asparagus, cut into 1-inch lengths
- 1/2 cup finely chopped sweet onion
- 1/2 cup mayonnaise
- 1 Tablespoon lemon juice
- 1/4 teaspoon dried dill weed
- 1 teaspoon kosher salt, or to taste
- Freshly ground black pepper
- 1 hard-boiled egg, shelled and cut into quarters
- 4 anchovy fillets
- 2 teaspoons drained small capers
- 1 Tablespoon chopped roasted red peppers
Preparation:
Boil potatoes in salted water until fork-tender. Drain and let cool until easy to handle. Cut into 1-inch chunks and place in a large bowl.
While the potatoes are cooking, steam asparagus until crisp-tender. Rinse in cold water and drain thoroughly. Add to the potatoes along with sweet onion.
Whisk together mayonnaise, lemon juice, dill weed, salt, and pepper. Fold gently into the potato and asparagus mixture until combined.
Scrape potato salad into a serving dish. Arrange hard-boiled egg wedges pointing outward around the edge of the dish and the anchovies in a spiral in the center. Sprinkle with capers, and roasted red peppers. Chill at least 30 minutes before serving.
Yield: 4 servings
While the potatoes are cooking, steam asparagus until crisp-tender. Rinse in cold water and drain thoroughly. Add to the potatoes along with sweet onion.
Whisk together mayonnaise, lemon juice, dill weed, salt, and pepper. Fold gently into the potato and asparagus mixture until combined.
Scrape potato salad into a serving dish. Arrange hard-boiled egg wedges pointing outward around the edge of the dish and the anchovies in a spiral in the center. Sprinkle with capers, and roasted red peppers. Chill at least 30 minutes before serving.
Yield: 4 servings
