Tangy Asparagus Potato Salad Food

TANGY ASPARAGUS POTATO SALAD

Steps:

• Place potatoes in a large saucepan; cover with water. Bring to a boil; cook for 15-20 minutes or until tender. , Meanwhile, in a large skillet, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry. Cut into 1-in. pieces. , Drain potatoes and place in a large bowl; add asparagus. In a small bowl, combine the mustard and lemon juice; whisk in oil until combined. Add the chives, salt and pepper. Pour over vegetables and toss to coat. Serve warm or at room temperature.

ROASTED POTATO AND ASPARAGUS LENTIL SALAD WITH TANGY MUSTARD-LEMON DRESSING

Steps:

• Preheat the oven to 425F and line two large baking sheets with parchment paper.
• Rinse lentils in a fine mesh sieve. Place lentils in a medium pot along with 3 cups of water. Bring water to a boil and then reduce heat to medium and simmer the lentils for about 18-20 minutes, or until tender. Drain off water and season lentils with salt (such as Herbamare).
• Place chopped potatoes on one baking sheet and drizzle with 1/2 tablespoon oil. Toss to coat and sprinkle liberally with salt and pepper.
• Roast the potatoes for 15 minutes. Meanwhile, place the asparagus on the other baking sheet (and the red onion if you prefer to roast it too - see headnote) and drizzle with 1/2 tbsp. oil. Sprinkle with salt and pepper.
• After the potatoes have roasted for 15 minutes, flip the potatoes and return them to the oven along with the asparagus (and red onion if you are roasting that) for another 12-15 minutes. The potatoes should be golden on the bottom when ready and the asparagus will be tender. Add roasted veggies into a large bowl along with the lentils and gently toss to combine.
• Meanwhile, prepare the dressing by whisking all of the dressing ingredients together. I love a tangy dressing with a bite so I used 4 tbsp. lemon juice. If you prefer a less acidic dressing you might want to add more olive oil or you can also experiment with adding a touch of maple syrup (the sweetness will offset a bit of the bite). It's definitely a dressing you can play around with!
• Pour half of the dressing onto the veggies and lentils in the bowl and toss to combine. Season with salt and pepper to taste. Serve the salad warm with a garnish of fresh dill (optional), with the rest of the dressing served on the side.

BRAISED OCTOPUS AND TANGY POTATO SALAD

Steps:

• For the octopus: Cut the head off the octopus. Combine the tentacles, parsley, olive oil, oregano, thyme, shallots and garlic in a cast-iron pot over medium-high heat. Cover and gradually bring the mixture to a boil. You don't need to add any liquid to the pot because the octopus will release its own braising liquid. Once it comes to a boil, reduce the heat to medium-low and simmer for 1 hour.
• Remove the octopus from the heat and let cool in the braising liquid. On a large piece of plastic wrap, lay the tentacles top to tail. Season with salt and cracked pepper. Tightly roll up (it should look like a long sausage). Use more plastic wrap to secure the octopus, if necessary. Refrigerate for at least 4 hours (or overnight) to set.
• For the potato salad: Combine the gherkins, capers, oil, mustard, vinegar, potatoes, shallots, chiles, chives and parsley in a large bowl. Season with salt and pepper.
• To serve, unwrap the octopus and thinly slice. Divide the octopus among plates, drizzle with olive oil and garnish with lemon zest and celery leaves. Serve the potato salad alongside.
• Cook's Note: The octopus head can be reserved and then sliced and eaten with the rest of the dish.

MOTHER'S POTATO SALAD FOR 15 TO 25

Steps:

• In a large saucepan, cook the potatoes: Cover with warm water, put a lid on the pan and boil until fork tender, about 30 minutes, depending on the variety of potato. Baking potatoes sometimes turn mushy; waxy red or white potatoes hold their shape much better.
• When potatoes are done, immediately remove them from the heat; pour off hot water and cover with cold tap water. chill them a bit, but don't soak them.
• When unpeeled potatoes are barely cool enough to handle, remove the skins (if they seem to stick, rinse quickly in cold water, then resume peeling); dice and measure into a very large bowl. Add salt, pepper, celery, pickles, eggs, and onion. Blend in mayonnaise, pickle juice, and mustard (salad should be a bit moist, as it firms up when chilled).
• Fold in the whole or sliced olives, or use as a garnish. Chill.
• NOTE: When taking potato salad to a picnic supper, keep chilled until served, and as soon as the meal is over return salad to the ice chest, or throw away leftovers. Makes about 25 half cup servings.
• The Lazy Days of Summer cookbook.

ASPARAGUS AND PEA SHOOT SALAD

Steps:

• Make the dressing: Pulse buttermilk, vinegar, oil, chives, parsley, tarragon, and 3/4 teaspoon salt in a blender until emulsified and pale green. Season with pepper.
• Make the salad: Prepare an ice bath. Bring a medium pot of lightly salted water to a boil. Add peas; blanch until vibrant green, 3 to 4 minutes. Drain in a colander, and transfer to ice bath. Let stand until cool. Drain in colander.
• Arrange asparagus, pea shoots, and peas on a platter. Drizzle with dressing and toss just before serving. Season with pepper.

SPRING ROASTED POTATO SALAD

Steps:

• Heat oven to 450°F. Spray 18x13-inch rimmed baking pan with cooking spray.
• In small bowl, mix dressing ingredients with whisk.
• Place potatoes in center of baking pan, and drizzle with 1 tablespoon of the oil; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss to coat. Spread in single layer in pan. Roast 30 minutes, turning once.
• In medium bowl, toss asparagus with remaining 1 tablespoon oil.
• Remove potatoes from oven, and arrange asparagus on baking pan with potatoes. Roast 5 to 7 minutes or until potatoes are lightly browned and asparagus is tender.
• Transfer roasted vegetables to serving bowl. Add dressing; toss to coat. Let stand 15 minutes to allow vegetables to absorb dressing. Add arugula; toss to combine. Serve immediately.

WARM CARAMELIZED VEGETABLES

Steps:

• In 3-quart saucepan, heat 1 inch water to boiling. Add potatoes and 1/2 teaspoon salt. Heat to boiling; reduce heat to medium. Cover and cook about 12 minutes or until tender; drain and return to saucepan.
• Meanwhile, in 2-quart saucepan, heat 1 inch water to boiling. Add asparagus. Heat to boiling; reduce heat to medium. Cover and cook about 5 minutes or until crisp-tender; drain and add to potatoes.
• While vegetables are cooking, in 10-inch skillet, melt butter over medium-high heat. Cook onion in butter about 5 minutes, stirring occasionally, until golden brown. Stir in vinegar, brown sugar and 1/4 teaspoon salt. Pour onion mixture over potatoes and asparagus; stir until coated. Sprinkle with pepper.