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!).
House Valentine Main Pavilion Potrero 2012
House Valentine Main Pavilion and Kitchen Potrero 2012
House Valentine’s Camp Bar
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!
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PinDescription
Asparagus, sliced radishes, and red potatoes tossed in a tangy dijon dressing.
Ingredients
[u]Salad[/u]
- 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
[u]Dressing[/u]
- 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
Instructions
- 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!
Notes
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.
This looks so yummy, Michelle! Really gorgeous photos, too! I can’t wait to try it!
Thanks so much Maggie your website looks great too 🙂 The only reason those photos look good is because I took an awesome class on food photography for bloggers, if you are interested in the class information let me know! Hope you like the potato salad too.
Michelle – I’m going to make this asparagus potato salad to bring to a noon potluck birthday party on Sat. Could I make it Friday evening or would it be better to make it Sat. morning? Thanks
I think it should be fine to make on Friday. I haven’t tried making it ahead of time myself, but I think it should hold up just fine!
Thanks, and I’ll let you know how it turns out.
Cooked the asparagus & potatoes last night and then put it all together with the dressing this morning. It was delicious! I doubled the recipe, took it to the potluck party and it all disappeared. Like your idea of adding bacon and thought shrimp might be good also. Thanks for the recipe.
★★★★
Awesome! Shrimp sounds like a great idea, thanks for making it 🙂