Mayo-Less Potato Salad

Serves 4 | Prep Time: 10 minutes | Cook Time: 20 minutes

Sometimes potato salad gets a bad rap. This one full of veg and brightened with a sharp mustard vinaigrette. Goes great with a grilled salmon, steak or pork chop.

Ingredients

2 pounds small new or fingerling potatoes (I used a mix of reds and yukon golds)
1 pound asparagus
1/4 pound sugar snap peas, green beans or other spring pea
4 small-to-medium radishes, thinly sliced

For The Mustard Vinaigrette:

1/4 cup olive oil
2 tablespoons whole grain mustard ( Maille make a whole seed one I’m tremendously fond of)
2 teaspoons smooth Dijon mustard
2 tablespoons white wine vinegar
Salt and freshly ground black pepper to taste

Chef Tips

Potatoes can be boiled and chilled in fridge overnight, as can other vegetables. Vinaigrette can be made in advance as well, but I might wait until the last minute to toss it with the vegetables as the vinegar, over a long sitting time, can ever-so-slightly discolor the cut edges of the asparagus and beans.

Preparation

Step 1

Place potatoes in a medium saucepan and cover with one inch of water. Bring to a boil and simmer for about 15 minutes, or until the tip of a knife easily pierces through a potato. Drain the potatoes and let them cool until they’re almost room temperature. You can hasten this by covering them with cold water, and replacing the water a few times as it warms up.

Step 2

Refill the saucepan you used for the potatoes (here’s to fewer dishes!) with salted water and bring it to a boil. Prepare an ice bath, a large bowl with ice and water in it. Trim the tough ends off the asparagus. Once the water is boiling, add the asparagus. One minute later, add the sugar snap peas. 30 seconds later, drain both together then dump them in the ice bath until chilled. Drain the vegetables and spread them out on a towel to absorb excess water.

Step 3

Slice the cooked asparagus spears and sugar snaps into 1/2-inch segments and place them in a large bowl. Chop potatoes into moderate-sized chunks and add them to the bowl. Cut the radishes as thinly as possible, with a mandoline if you have one. If they’re especially big (mine were), you can first quarter them lengthwise.

When you’re ready to serve the salad, or an hour or two in advance, whisk the dressing ingredients and toss it with the vegetables, to taste. (You may find you don’t want to use all of it.) Season with salt and freshly ground black pepper, to taste. Eat and enjoy!.