As Susan was heading out the door on her way to buy Shetland Salmon and Shrimp, she called out to me and said “Bruce, while I am gone why don’t you make a potato salad to have with our salmon?”
I found a recipe online and adapted it to my liking.
Ingredients
- 7-10 small potatoes (We buy these at our local grocery store; brand name is The Little Potato Company.)
- 1 bunch of asparagus
- 2 Tbs minced red onion
- 2 Tbs minced parsley
- 1 large handful of walnuts, chopped
- 3-4 Tbs olive oil
- 2 Tbs red wine vinegar
- 1 tsp dijon mustard
- 1 large clove of garlic, minced
- 6-8 cherry tomatoes, halved or quartered
- 1/2 cup roasted sweet red peppers, chopped
- Salt and Pepper
Instructions
- Cut off tough ends of asparagus and then slice asparagus into one inch pieces.
- Slice potatoes in quarters and place in a large pot. Cover with cold water and bring to a boil. Turn down the heat to a slow boil and cook for 12 to 15 minutes – until almost fork tender. Add asparagus and cook for 1-2 minutes more.
- Prepare vinaigrette by whisking together olive oil, red wine vinegar, Dijon mustard, minced garlic and black pepper. Add onion, parsley, walnuts, tomatoes, and peppers.
- Drain the potatoes and asparagus when ready, add to a bowl, add the vinaigrette to the warm potatoes and asparagus. Toss to coat the potatoes.
We served this with Grilled Shetland Salmon. The Shrimp Cocktail we had while watching The Belmont Stakes.
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Bruce Barone 