The “tiny” here refers to the size of the potatoes, not the portion size you’ll eat. 😉 One of my favorite things about summer barbecues is the potato salad. This is a nice twist on a classic dish, just a lot more spicy! You could use a smaller amount of horseradish, or sub yellow mustard for dijon if you want a milder flavor. Green beans will be lovely in place of the asparagus too! You also could use a different potato…I just wanted to experiment with something new.
I added 2 tsp of fresh thyme too, but I think it was drowned out in the presence of the horseradish and garlic! Maybe I’ll do a dijon-thyme potato salad later.
- 1 1/2 cup tiny potatoes
- 12 stalks asparagus (1 1/2 cups chopped)
- 2 tbs dijon mustard
- 1 tbs mayonnaise or non-dairy mayo
- splash of white wine vinegar
- 1/8 to 1/4 tsp horseradish (to taste)
- 1 plump clove garlic, minced or put through a press
Chop the potatoes.
Boil in water in a large pot over medium-high heat until tender, about 15-20 minutes. Meanwhile, chop the asparagus and steam them until they are soft but bright green.
(I actually stuck them in a steam basket over the boiling potatoes! Yay for double tasking) In large bowl, whisk the remaining ingredients together. When the potatoes and asparagus are done, add the to the bowl as well. (I chopped the potatoes first).
Adjust seasonings to taste and enjoy! It’s even more garlic-y as leftovers. 🙂