The man with the colorful knit hat picked up a guitar and began to strum a tune. Someone sitting across the redwood balcony over-looking the tall Colorado pines began thumping on an African Djembe drum. Ric picked up an acoustic guitar and began playing, our host joined in on a small bass and soon another friend was singing along.

This is how the evening went, a pot-luck gathering of musicians and friends, making music and enjoying each other’s company at a cabin tucked in the beauty of the Rockies. These are the kinds of get-togethers I love…simple and laid back, with easy-going food to match.

Potato Asparagus Salad

I made a large delicious and healthy potato and asparagus salad. It is a different take on my Spanish Potatoes dish. No mayo in this potato salad, only a great mix of veggies, fresh herbs and a savory vinaigrette spiked with some lemon zest to give it a little pop of unexpected citrus. This is a large recipe to serve at gatherings or parties. You can easily cut the recipe in half for a smaller group.

Potato Asparagus Salad

Eva Marie

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Course Salad

Servings 12 -16 servings

Ingredients

  

1x2x3x

• 3 pounds new potatoes rinsed and quartered
• 1 bunch asparagus tough lower stalk removed and cut into 1-inch pieces
• 1 pint tomatoes rinsed and halved
• 1 red onion quartered and then sliced thin
• 2 sweet bell peppers 1 yellow, 1 red, roasted, cored, skins removed and julienned
• 1 tablespoon olive oil
• ¼ cup fresh herbs chopped roughly (I used oregano, thyme and basil out of my garden)
• Summer Salad Vinaigrette recipe above

Instructions

 

• Place the potatoes in a large pot of lightly salted boiling water and cook until just tender. The timing will depend on the size of the potatoes but it should take about 15- 25 minutes.
• Drain the potatoes in a colander and run some cold water over them.
• Place them in a large bowl to cool.
• While the potatoes are boiling, sauté the onions in a tablespoon of olive oil over low/medium heat for 15-20 minutes, until they are transparent and slightly caramelized.
• Just before removing the onions from from the heat, add the asparagus and toss.
• Cook the asparagus for just a minute or two until they are bright green and tender but crisp.
• Remove the onions and asparagus from the heat and add to the bowl with the potatoes.
• Add the peppers to the potato mixture.
• Remove the garlic from the vinaigrette and pour just enough dressing over the vegetables to coat them.
• Cover and chill.
• Right before serving, add the tomatoes, fresh herbs and additional dressing and toss to coat. Season generously with salt and pepper to taste.

Enjoy!