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Asparagus, Red Pepper, and Potato Salad Recipe

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This recipe for Asparagus, Red Pepper, and Potato Salad is from The Chapman Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
The Veggies
1 lb New red potatoes
1 lb Asparagus
1/2 Large red bell pepper, seeded
1/2 cup slivered red onion

The Dressing:
3 tbsp Creole mustard or spicy brown mustard
6 tbsp balsamic vinegar
11/2 tbsp brown sugar
3/4 tsp kosher salt
1/4 tsp black pepper
1 clove garlic, minced
6 tbsp olive oil
Tabasco sauce
Directions:
Directions:
Scrub the potatoes and cook in boiling salted water, covered until 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 the asparagus and discard, then cook the tender tops in a shallow pan of simmering salted water until tender-crisp. Drain and shock in cold water. Slice the asparagus into 1" pieces and add to the potatoes. Cut the pepper into pieces about the same size as the asparagus. Put in the bowl. Add the red onion.
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.
Splash the dressing onto the vegetables and give the salad a good stir. Serve right away for best color in the asparagus
Number Of Servings:
Number Of Servings:
6 to 8
Personal Notes:
Personal Notes:
This is a very colorful and good salad

 

 

 

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