Potato salad is one of those summer staples that you see at every cookout but rarely want to actually eat. Mushy potatoes swimming in mayo with little flavor is not my idea of a tasty treat. So I knew I could do better.
This salad combines tasty baby potatoes (I am in love with these multicolored ones) with fresh, seasonal asparagus. Adding a ton of veggies helps to keep the calories down and adds a tasty crunch to the dish. I used bacon, shallot and fresh chives for flavors and tossed everything with a light mustard vinaigrette.
This salad was incredible warm. I ate cold leftovers the next day and it was still super tasty and flavorful. The key is to just barely cook the asparagus, that way it will retain its nice crunch without feeling too raw.
I also wanted to give y’all a garden update! Things are coming along. My peas are growing like crazy and I’m excited to see how big they get. The kale and Brussels sprouts are coming along nicely on the porch.
- 1lb potatoes, washed and cut into 1″ chunks, skin-on
- ¼ lb bacon (4 oz)
- 1 large shallot, diced
- 1lb asparagus, trimmed, washed and cut into ½” slices
- 5 fresh chives, chopped (approx 2-3 tbsp)
- 1 tbsp dijon mustard
- 1 tbsp white wine vinegar
- 1 tbsp extra virgin olive oil
- salt and pepper to taste
- Par boil potatoes until fork tender, approximately 10-12 minutes, depending on size. Drain, rinse with cold water and set aside.
- In a large frying pan, saute shallot with bacon on medium heat 4-5 minutes
- Add asparagus pieces and saute for another 2-3 minutes
- In a small bowl, whisk together mustard, vinegar and oil
- In a large mixing bowl, combine potatoes, asparagus, bacon, chives, and dressing mixture. Toss well to combine
- Season with salt and pepper
- Serve warm or cold!