Recipe: New Potato and Asparagus Salad with Mustard Dressing
2 pounds new potatoes, rinsed
1 pound asparagus, ends trimmed
2 pound carrots, peeled and slice diagonally
3 1/2 ounces scallions, chopped
10 ounces sour cream
1 tablespoon Dijon mustard
1 teaspoon coarse mustard
Salt and pepper
Bring two large pots of water to a boil. In one of them, add the potatoes and cook for 20 minutes. When done, drain and let the potatoes cool slightly. Cut them into bite-sized pieces.
While the potatoes are cooking, toss in the asparagus to the second pot of water. Cook for about 3 minutes. Then remove with tongs and shock in large bowl of ice water. Let cool completely, then drain, and dry. Slice in half lengthwise.
In the same pot, add the carrots and cook for about 6 minutes. When done, drain in a colander. Dump the carrots in a large bowl of ice water. When cool, drain, dry, and then toss in a clean bowl.
Stir together the sour cream and the two mustards. Season with salt and pepper to taste. Add the potatoes, carrots, and most of the asparagus. Toss until coated. Serve with some of extra asparagus on top.
Posted: to Recipes on Fri, May 31, 2013
Updated: Fri, May 31, 2013