Springtime Potato Salad

Name: Springtime Potato Salad
Ingredients: 2-1/2 pounds Yukon Gold Or Waxy White Potatoes, In 3/4-inch Cubes; 15 stalks Asparagus, In 1-inch Slices; 2 Lemons, Juiced, Plus The Zest Of 1 Lemon; 1/2 cups Extra Virgin Olive Oil; 1/2 cups Minced Italian Parsley; 1/4 cups Minced Fresh Mint; 2 teaspoons Kosher Salt; 1/2 teaspoons Ground Black Pepper; 2 teaspoons Red Wine Vinegar; 3 dashes Tabasco; 2 teaspoons Creole Mustard (or Other Grainy Mustard); 1 bunch Green Onions, Thinly Sliced; 1 pint Cherry Tomatoes, Halved

13 ingredients

4 steps

Ingredients

2-1/2 pounds Yukon Gold Or Waxy White Potatoes, In 3/4-inch Cubes
15 stalks Asparagus, In 1-inch Slices
2 Lemons, Juiced, Plus The Zest Of 1 Lemon
1/2 cups Extra Virgin Olive Oil
1/2 cups Minced Italian Parsley
1/4 cups Minced Fresh Mint
2 teaspoons Kosher Salt
1/2 teaspoons Ground Black Pepper
2 teaspoons Red Wine Vinegar
3 dashes Tabasco
2 teaspoons Creole Mustard (or Other Grainy Mustard)
1 bunch Green Onions, Thinly Sliced
1 pint Cherry Tomatoes, Halved

Directions

1

Bring 1 inch of water to a boil in a pot with a steamer basket set over the water. Reduce heat to a simmer, add the potatoes to the steamer basket (in batches if necessary), and steam for about 15 minutes, until cooked through but not mushy. Drain the potatoes on paper towel-lined plates until they stop steaming, then place in a shallow container and chill in the refrigerator while you prepare the other parts of the salad (chilling the potatoes helps them keep their shape).
2

Add the asparagus to the steamer basket and steam for about 6 minutes, until tender with a little crispness left to them. Drain and drop in a bowl of ice water to stop the cooking and set the color. When they're cool, drain the ice water and put in the fridge to chill.
3

Combine the lemon juice, zest, olive oil, herbs, salt and pepper, vinegar, Tabasco, and mustard in a container with a tight-fitting lid. Shake vigorously to combine, then taste; add more salt and pepper, vinegar, or Tabasco if you like.
4

Add the potatoes, asparagus, and green onions to a large mixing bowl; pour the dressing over and toss very gently (hands are best for this). Chill again if desired. Stir in the cherry tomatoes just before serving.