Sunday, June 30, 2013

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)

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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