This recipe met the “meat-and-potatoes” stamp of approval from my dad when he and my mom were visiting earlier this spring. The asparagus was just ready to pick and I had some red potatoes that were languishing in the pantry begging to be used. The chives have been up for some time now and are very ready for a shave.
There are several clumps in the garden and to keep them from getting to thick and fibrous, I shave one clump every other week or so to give new, tender shoots that aren’t quite so strongly flavored, a chance to come again.
Potato Salad with Asparagus and Chives
2.5 pounds red skin potatoes
1 bunch asparagus, cut into 1-inch lengths
1 tablespoon olive oil
1/2 teaspoon salt, plus extra for water
several grinds of black pepper
1/2 cup minced chives
2 tablespoons Dijon mustard
1/4 cup extra virgin olive oil
2 tablespoons cider vinegar
Place the whole potatoes into a medium sized pot and cover with salted water. Boil until tender, about 40 minutes. Meanwhile, heat the olive oil in a medium skillet over medium high heat. Add the asparagus, 1/4 teaspoon salt and the black pepper. Sauté until asparagus is still somewhat brown on the outside and still a little crisp on the inside. Remove from heat. In a small bowl, combine chives, mustard, extra virgin olive oil, cider vinegar, 1/4 teaspoon salt and several grinds of fresh black pepper. When the potatoes are tender, drain and let cool some. When the potatoes are cool enough to cut, quarter or eighth to reach 1 inch chunks and place in a large bowl. Combine gently with asparagus and the chive mixture.
No mayo in this one.