AN ARRAY OF RECIPES AND TIPS
"IN THE STYLE OF" GRAHAM
POTATO SALAD WITH HONEY MUSTARD VINAIGRETTE
Potato Salad with Mustard Vinaigrette
Inpired from Mark Bittman
1 1/2 pounds waxy potatoes, red new potatoes or fingerling
Bundle of asparagus
1/4 cup chopped scallions or red onion or yellow onion
1/2 cup Honey Mustard Vinaigrette (see recipe below), plus more to taste
Freshly ground black pepper
Honey Mustard Vinaigrette:
1/3 cup extra virgin olive oil
2 tablespoons or more good wine vinegar
2 heaping teaspoon any good Dijon mustard
Salt and pepper
1 to 2 tablespoons honey (optional)
and cut into bite-sized pieces. Put them in a pot with enough water to cover them and add a large pinch of salt. Bring to a boil, then lower the heat so the water bubbles gently.
Cook the potatoes until tender but still firm and not all mushy, 15 minutes or so, depending on the potato.
Clean the asparagus...
Chop the asparagus into bit sized pieces. When the potatoes have approximately 8 minutes left to cook steam the asparagus on top of the potatoes' pot. You could also steam in the microwave.
Chop the scallions or onions...
While the potatoes and asapragus are cooking combine all the vinaigrette ingredients in a blender and pulse until a creamy emulsion forms, approximately 30 seconds. Taste and add vinegar if needed with a teaspoon or so at a time until it tastes right to you.
Drain and rinse potatoes in cold water.
Toss the still-warm potatoes with the asparagus and scallions (or onion). Add the vinaigrette until the mixture is as dressed as you like. Taste and adjust the seasoning, adding black pepper and salt. Serve as is or refrigerate for an hour or so to chill the salad.
Picnic at the Falls...