Sunday, February 6, 2011

Fingerling Potato Salad

Serves 8 as a side.

12 each of mixed fingerling potatoes (red, yellow, and blue)
2 tablespoons olive oil
3 ounces smoked turkey sausage (I used Jennie-O) [or bacon]
8 thick asparagus (or 12 green beans), raw, or blanched if not crisp-tender

1/2 a large shallot, finely minced
1 tablespoon stone-ground mustard
1 tablespoon white wine vinegar
2 tablespoons olive oil
salt and pepper to taste
1 teaspoon dried tarragon (or 1 tablespoon fresh)

Preheat oven to 400. Wash potatoes and slice crosswise into 1" thick rounds. Toss with 2 T olive oil in 9x13 pan, and roast until tender but still firm and not too golden, about 40 minutes. Stir every 10-15 minutes.

Meanwhile, chop sausage into tiny bits, and slice asparagus crosswise into 1/2" thick rounds.

Add sausage to potatoes for last 15 minutes of cooking.

Mix dressing ingredients together. Toss with asparagus and warm potatoe-sausage mixture. Serve warm or at room temperature.

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