2 lb whole baby Yukon gold potatoes
1 cup small dice thin asparagus
2/3 cup mayonnaise
1/4 cup diced red onion
3 tablespoons dill relish
1 tablespoon dry mustard (mustard powder)
1/2 teaspoon paprika
1/4 teaspoon cayenne
freshly ground black pepper
1/4 cup chopped green onion
Bring a large pot of salted water to a boil. Boil the potatoes until fork-tender.
Meanwhile, place the asparagus in a large bowl. Place the hot potatoes on top of the asparagus. Use the back of a spoon or a potato masher to crack and slightly smash the potatoes. Stir to distribute the asparagus. Set aside to cool.
In a small bowl, whisk together the mayo, onion, dill relish, mustard, paprika, cayenne, and pepper until a dressing forms. Pour over the potatoes, stir to evenly coat the potatoes and asparagus. Fold in green onion.
Is it finally potato salad season? We’ve had a lot of snow for late March and I am done with it. While I love hot potato dishes nothing signals the return of warm weather more than potato salad. This one uses asparagus instead of celery for a bit of crunch. It lightly steams under the potatoes but retains a bit of a bite. Then I smashed the potatoes lightly for a super creamy texture. The dressing is full-bodied as every potato salad dressing should be and gets a pickle punch from the dill relish–a great alternative to having to chop up kosher dills.The result is a tangy, creamy potato salad that has just enough vegetables that you don’t feel like you have to make a second side dish.