Memorial Day weekend is almost here and for most people, it marks the unofficial start of summer!
Barbecues, pool parties, potato salad 😉 and just hanging out with friends are some of my favorite things to do during summer. I am sure we all share some of these as our favorite summer activities but I do have a hobby that is a little different than most.
I participate in a living history group called the Society for Creative Anachronism. Basically I enjoy hanging out with my friends, wearing pre-17th century clothing, and just having a good time!
So this weekend, instead of going to a barbecue or pool party, I am going camping with a ton of my friends to dress up in awesome clothes and cook food from historic recipes (maybe I will post one in the future!).
Even though I’ll be missing out on normal Memorial Day weekend parties, I wanted to share one of my favorite potato salad recipes with you.
Normally potato salad is super mushy and over dressed with tons of mayo. Don’t get me wrong, I love mayo, but sometimes we over do it.
This recipe is great because it uses a little mayo and the Dijon mustard gives it a nice bite. I also love the fresh radish in it because it adds a nice crunch and a little spiciness to the dish.
Hope you enjoy it as much as I do!Print
Asparagus, sliced radishes, and red potatoes tossed in a tangy dijon dressing.
- 1 pound red potatoes, cut into 1/2-inch cubes
- 1/2 teaspoons salt
- 1 bunch asparagus, cut into 1/2-inch pieces
- 4 small radishes, cut into thin quarter moon slices
- 2 tablespoons mayonnaise
- 2 tablespoons dijon mustard
- 1 tablespoon finely chopped parsley
- 1 garlic clove, minced
- 1 quarter lemon wedge
- 1/4 teaspoon salt
- pepper, to taste
- Fill a medium pot with water and add 1/2 teaspoon salt. Bring to a boil.
- Add potatoes and asparagus, and cook until potatoes are tender, 3-5 minutes.
- Remove potatoes and asparagus from the pot and either rinse with cold water or place in an ice bath until both potatoes and asparagus are cool. Dry well.
- To make the dressing, combine the mayonnaise and mustard in a large bowl and stir until uniform. Add the remaining dressing ingredients and stir well.
- Once the potatoes and asparagus are cool and dried well, add them and the radishes to the bowl with the dressing and toss to coat. If you like, season with pepper!
Go CRAZY and add some bacon! It is delicious. [br]If you don’t love super tangy things, feel free to use a total of 3 tablespoons mayo and 1 tablespoon dijon mustard.