Yield: 6 Servings
|12 smalls||Red potatoes|
|1 pounds||Fresh asparagus; sliced diagonally|
|6||Whole carrots; sliced diagonally|
|DRESSING as follows|
|¾ cup||Extra virgin olive oil|
|6 tablespoons||Red wine vinegar|
|¼ cup||Fresh parsley; minced|
|3||Fresh basil leaves; minced|
|2||Cloves garlic; minced|
|Salt and pepper; to taste|
|1||Shallot; finely diced|
|Romaine lettuce; optional|
Look for "small new potatoes" with purple-red skins, and fewer deep eyes.
Boil rinsed potatoes in plenty of lightly salted water, about 15 minutes, or until just tender. Drain and set aside.
Cut the asparagus and carrots to size before cooking. Steam each vegetable separately (a dente). -Asparagus (1-½ to 2-inch lengths) 1-2 minutes.
-Carrots (¼-⅓-inch thick) 5 minutes.
Put the vegetables in a bowl and chill: to stop cooking and to cool the potatoes enough so that they can be handled without crumbling. Slice the red potatoes ¼ to ½ inch thick. Prepare the dressing in a blender, food processor, or hand-held grinder. Season with salt and freshly ground pepper. Drizzle on the salad and toss gently to coat. Fold in the tender shallot (or scallions; spring-green onions, sweet onion). Cover and chill (about 2 hours). Lettuce (optional).
Cooksnote - substitute fresh rosemary for the basil. Use fresh herbs Published by Wisconsin Trails Magazine (1988).
NOTES : Here's an eye-appealing potato salad from Wisconsin. Asparagus is grown there.