Sunday, July 1, 2012

New Potatoes and Asparagus with Lemony Garlic Herb Mayonnaise Salad

This salad can be served warm, for instance, as a great winter holiday side dish – with or without the potatoes – or enjoyed cold for spring. The mayonnaise dressing brings out the flavor of any vegetable, especially if allowed to soak into still-warm, just cooked haricots verts (the tender French green bean) or asparagus, delicate, small, thin-skinned “new” potatoes, or broccoli.
Serves 6 to 8
Mayonnaise Dressing:
1/4 Cup Mayonnaise, preferably made with Canola or Olive Oil
Grated Zest and Juice of 1 Lemon
2 Garlic cloves (or more, to taste), mashed
1 Tbsp (or more, to taste) Tarragon or other fresh herb such as Dill
Salt and Pepper, if desired (none needed)
1 Bunch Asparagus, tough end removed, slice diagonally in 1.5 inch pieces (or Haricots Verts)
2 Lbs small New Potatoes with skin, cleaned but not peeled (optional)
1 Red Bell Peppers, roasted (if desired) and chopped
1 pint cherry tomatoes, sliced in half
1 Bunch (about 4 – 5) Green Onions, chopped
Prepare the dressing in a bowl large enough to fit the salad ingredients by mixing the mayonnaise, the lemon, garlic and fresh herb of your choice. Place in refrigerator to keep chilled.
Steam or boil the asparagus for about five minutes (in a small amount of water) until they are al dente (firm, but not hard, with resistance to the bite). Drain and immediately place in the bowl of cold mayonnaise. Toss to coat with mayonnaise dressing. Put the bowl back into the refrigerator to halt the cooking process.
Slice the small potatoes in half or quarters, depending on their size. Boil the potatoes for about 5 or 10  minutes, until tender when pierced by a fork. Drain and place in the bowl with the mayonnaise and asparagus. Toss to coat with the mayonnaise dressing. Place in the refrigerator.
Roast the red bell peppers if desired, chop, and add to the mix. Chop the white part of the green onions, cut the cherry tomatoes in half, and place in bowl with the other vegetables; toss.

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