Recipe: Potato Salad with Asparagus

recipelink.com Chat Room Recipe Swap - 2000-12-13
From: Kelly~WA

RED POTATO SALAD WITH ASPARAGUS AND ARTICHOKE HEARTS
(Yes, I have posted this before. It is a personal favorite of mine!)

3 pounds red potatoes (15 or 16 small or 8 or 9 large [3-inch] potatoes)
1 pound fresh asparagus, 1 inch trimmed off the base and, if stalks are
thicker than a pencil, peeled.
4-1/2 tablespoons cider vinegar
1 tablespoon Dijon mustard
1-1/2 teaspoons honey
3/4 teaspoon sea salt, plus more to taste
6 tablespoons extra-virgin olive oil
1 14-ounce can whole artichoke hearts, drained, each heart cut
vertically into eighths
3 ounces blue cheese (about 3/4 cup) or more to taste, crumbled
(optional)
2 tablespoons chopped fresh dill
Freshly milled black pepper
Fresh argula or spinach (optional)

(1) Place potatoes in a large pot with enough water to cover and bring
to a boil. Reduce the heat to low, cover, and simmer until they can be
pierced with a for, 15 to 20 minutes for small potatoes or 25 to 30
minutes for larger ones. Drain and let cool for a few minutes. Cut the
potatoes into bite-size pieces and place in a large bowl.

(2) Steam the asparagus until tender but not soggy, just until a knife
can pierce the thick part of the stalk, 8 to 12 minutes. Immediately
remove from the steam and transfer to a cutting board to cool. Slice
into 1-inch lengths and add to the potatoes.

(3) Whisk together the vinegar, mustard, honey, and salt in a small
bowl. Drizzle in the olive oil, whisking until well blended and
creamy. Add the artichokes and dressing to the potatoes and toss
lightly.

(4) Add the blue cheese (if using), dill, and pepper to taste. Toss
lightly, taste, and adjust seasoning with more salt, pepper, and/or blue
cheese to taste.

Refrigerate until serving time. Serve on a bed of arugula or spinach,
if desired.

VARIATION: No-Frills Red Potato Salad -- Omit the asparagus, artichoke
hearts, and blue cheese. The dill can be omitted, too, though I prefer
to use it. Add 1/4 medium red onion, diced, and 1 large celery rib,
diced.

From 3 Bowls: Vegetarian Recipes from an
American Zen Buddhist, by Seppo Ed Farrey and
Myochi Nancy O'Hara, Houghton Mifflin Company.