Sayonara, suckers. The Boyfriend and I are headed to Paris for a week. While we’re gone, you can treat yourself to this delish salad from Deb at Smitten Kitchen. (Can I confess something? My 2014 springtime resolution is to meet and befriend Deb. Watch out lady, Leighto-Greato is comin’ for ya. Is that too stalker-ish? Like the asparagus?)
Anyway, the salad is spring-y and fresh tasting. The dressing is all mustard, no mayonnaise invited (you can’t sit with us, mayonnaise). The beans and asparagus are crunchy and the potatoes are not mushy (which is really all you can ask of a potato in a potato salad, right?)
Anyway, this is the perfect salad to cry over while you’re browsing the leighto-greato archives and shaking your fist at the heavens, wondering why-oh-why I left you for a whole week. And get ready, an oops-we-got-fat-in-Paris post is coming up next!
- 2 pounds small potatoes (I used half purple and half fingerlings because duh, [url href="http://leightogreato.com/2014/04/13/smashed-purple-potatoes/"I love purple potatoes[/url])
- 1 bunch fresh asparagus
- 5 oz. green beans
- 1 bunch green onions
- 3-4 radishes
- ¼ cup white wine vinegar
- ¼ cup water
- 1 T. kosher salt
- 1½ t. sugar
- ¼ c. olive oil
- 4 T. mustard (I used tarragon mustard which was amazingggg)
- 2 T. white wine vinegar
- Salt and pepper
- In a lidded jar or bowl, whisk together the oil, mustard, vinegar, salt and pepper.
- Place potatoes in a medium saucepan and cover with one inch of water. Bring to a boil and cook for about 15 minutes, or until the tip of a knife easily pierces through a potato.
- While the potatoes are cooking, prepare your other salad ingredients. Snap the woody ends off the bunch of asparagus and the pointy ends off the green beans. Slice the radishes as thinly as you can. Slice the green onions into tiny rings and set aside the white ends to be quick-pickled.
- To quickle the white ends of the green onions, throw them in a container with the vinegar, water, salt and sugar. They will need at least 30 minutes to get amazing, but they can totally sit overnight or for a few days in the pickling solution.
- When the potatoes are finished, scoop them out of the hot water with a slotted spoon and let them cool off in a colander in the sink.
- Once they are cool, slice them into ½-inch thick slices. Bring the water back up to a boil and add in the asparagus. Cook for 1 minute, and then add the green beans. Cook for 2 minutes more.
- Strain the asparagus and beans and run cold water over them until they cool off (this will stop the cooking and keep them nice and crunchy). Once they are cool, chop the asparagus and green beans into bite-sized pieces.
- Toss together the potatoes, asparagus, green beans, radishes, green onions, and pickled green onions with mustard vinaigrette. Do your best not to steal bites. Fail. Accept the failure as part of the human condition and steal another bite.