Asparagus and Potato Salad
This is a fresh and simple potato salad. If it has been refrigerated make sure you bring it to room temperature before serving for the best flavor.
2 lbs small potatoes
1 lb asparagus
1/4 cup extra virgin olive oil
1/4 cup finely chopped chives
2 tablespoons lemon juice
a tiny pinch of cayenne pepper
salt and pepper, to taste
- Rinse the potatoes and place them in a large pot, covered with lightly salted cold water.
- Bring to a boil and boil until cooked through. Poke a test potato with the tip of knife to check for doneness. The potatoes are done when the knife point slides all the way to the center easily.
- With a wire strainer or slotted spoon, remove the potatoes to a plate or bowl. Leave the cooking water in the pot.
- Bring the cooking water back to a boil. Rinse the asparagus and trim off the woody ends. Chop the asparagus into 1 inch pieces. Keep the tips separate. Make up a large bowl of ice water.
- Place the asparagus (except the tips) into the boiling water. Cook for 1 minute and then add the tips. Cook for another minute and check to see that the asparagus is mostly tender but retains a little crunch. Remove the asparagus pieces from the boiling water and immediately plunge them into the ice water.
- In a large bowl mix together the olive oil, chives, lemon juice, cayenne, and a little salt and pepper.
- The potatoes should be still quite warm but cool enough to handle now. Quarter the potatoes and add them to the dressing.
- Stir gently to coat the potatoes. Add the asparagus and gently toss again. Check for seasoning and add more lemon juice, salt and pepper if needed.
- Serve warm or at room temperature.