Red potato, asparagus and red pepper salad
MAKES 6 TO 8 SERVINGS
1 pound redskin potatoes
1/4 cup vegetable oil
1 teaspoon salt
½ teaspoon black pepper
1 pound asparagus, blanched
1½ cups Dijon mustard
3 cups mayonnaise
½ cup togarashi (found in Asian stores)
½ cup red onion, julienned
½ 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
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