Red potato, asparagus and red pepper salad

May 14, 2008

MAKES 6 TO 8 SERVINGS

1 pound redskin potatoes

1/4 cup vegetable oil

1 teaspoon salt

� teaspoon black pepper

1 pound asparagus, blanched

1� cups Dijon mustard

3 cups mayonnaise

� cup togarashi (found in Asian stores)

� cup red onion, julienned

� red pepper, julienned

Cut redskin potatoes into wedges; toss with vegetable oil, salt and pepper. Roast potatoes in 350-degree oven for 30 to 40 minutes or until nicely browned.

Wash and blanch asparagus tips. (For a quick method, lay asparagus tips in thin layer in baking dish. Pour boiling water over tips; keep tips in water 3 to 5 minutes or until they reach desired tenderness. Pour off water; put tips in cold water bath. Rinse and set aside.)

Combine Dijon mustard, mayonnaise and togarashi; refrigerate.

Remove potatoes, cool completely. Add asparagus and julienned onions and red peppers. Toss with half of dressing, and then add more dressing until desired consistency is reached. (Note: If not serving salad immediately, refrigerate leftover dressing to freshen salad just before serving.)

Chef Brett Stein, Catering by Michael's

Nutrition facts per serving: 409 calories, 30 g fat, 4 g saturated fat, 30 mg cholesterol, 38 g carbohydrates, 11 g protein, 1590 mg sodium, 4 g fiber