Monday, April 16, 2012
Purple Potato Salad with Asparagus, Tarragon, and Mustard
It's been a while since I put a recipe post here, so before the midwestern wind (which is furious at this moment) blows all of the flowers off the redbud trees, I'm quickly making a post commemorating the colors of early spring that features what I believe is the tastiest and most beautiful potato salad I have ever made. It is the first time I have made it without onions (it was to share with a friend who can't eat onions), and I found the omission to be an enhancement.
The quantities here are approximate, so you can give a little here, and take a little there.
20 or so little purple potatoes (one small bag)
20 or so little red-skinned potatoes (about half a bag)
2 bunches of asparagus
1 small jar Djon mustard
a few tablespoons olive oil
a few tablespoons red wine vinegar
5 or 6 sprigs of fresh tarragon (or more--you really can't overdo the tarragon)
salt and pepper
1/4 cup plain yogurt (soy or dairy)
Cut the potatoes in half and boil them in salted water for 10 to 20 minutes, or until they are just soft. At the same time you can cut the asparagus spears into 3-inch lengths and steam them until they are just tender and still crunchy. The asparagus will only take a couple of minutes, so after they are cooked drain them and plunge the spears into ice water so they will stop cooking and stay crunchy.
While the potatoes are cooking, put the mustard and olive oil into the bottom of a serving bowl and stir them for a bit to make a paste. Add the wine vinegar to the paste, add the tarragon leaves (discard the stems), and then add the yogurt. Plunge the asparagus into the mixture, rinse the potatoes in cold water and then drain them. Plunge them into the mixture as well. Mix everything up, add salt and pepper, and refrigerate until you are ready to eat. It really does taste best cold, so allow a lot of cooling time.
[N.B. When asparagus is no longer in season, you can substitute green beans.]