Pee Wee Potato Salad
3 - 4 lb. pee wee
potatoes, pricked with a fork
2 red onions, peeled and
thinly sliced
2 bunches asparagus, stems
broken where they naturally break
olive oil
salt and pepper to taste
1/2C oil packed sun-dried
tomato slices
1 Tbsp. capers, drained
10 pitted Kalamata olives,
pitted and sliced
2C baby arugula (optional)
Vinaigrette
2 Tbsp. Sherry wine
vinegar
2 Tbsp. balsamic vinegar
2 tsp. honey mustard
salt and freshly ground
pepper to taste
4-1/2 Tbsp. olive oil
Heat 2 tablespoons olive
oil in a sauté pan, add the red onions and cook until slightly caramelized –
about 40 minutes. Let cool. Shake the vinaigrette ingredients together in
a jar and set aside. Preheat oven
to 400F. Place the pricked potatoes on a cookie sheet
and bake until soft – about 20 minutes.
Let cool slightly. Place the
asparagus on a cookie sheet, toss with olive oil, salt and pepper and roast
until
tender – about 15
minutes. Let cool. Cut into 2-inch pieces.
Add ¼ cup of the
vinaigrette to the potatoes and toss while they are still warm. Add all the remaining ingredients and toss,
adding additional vinaigrette as necessary.
Serve at room temperature.
MAKES: 6 – 8 servings
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