1 1/2 to 2 lb red skin potatoes (baby or quartered standard sized)
1/4 lb asparagus spears, cut up (about 3/4 cup)
for the dressing:
1 shallot, minced
1/4 cup diced green onion
1/4 cup mayonnaise
1 1/2 tablespoons minced fresh dill
1 1/2 tablespoons nonpareil capers
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1 tablespoon tarragon vinegar
Boil the potatoes. A few minutes before they are fork tender, toss in the asparagus to steam. Drain. Whisk together the dressing ingredients. Toss the potatoes with dressing. Refrigerate at least one hour before serving.
I know it seems like it is all salads all the time but really, it is all I’ve been feeling like eating lately. I think I must be making up for all those years when I only occasionally had cold salads. I am still not sold on the super mayonnaise-y ones and I find hard boiled eggs in potato salad abhorrent (sneaky whites masquerading as potatoes) so I’ve been sticking to low mayo and a equal or higher mustard/vinegar/citrus ratios without an egg to be found. This salad is definitely on the savory side and the capers add a burst of saltiness that I love.