Red Skin Potato and Roasted Asparagus Salad

 
3 lbs. red skin potatoes, washed well, and left whole
water
1 lb. asparagus, tough ends trimmed
olive oil
sea salt and freshly ground black pepper, to taste
crushed red pepper flakes, to taste
1/4 cup red wine vinegar
1/4 cup Asparagus and Herb Pesto
2 T. water
2 T. olive oil
1/2 cup green onions, thinly sliced
1/4 cup snipped chives
2 T. freshly chopped dill
 

Begin by placing the whole red skin potatoes in a large pot, cover them with water, and cook them over medium heat for 20-25 minutes or until easily pierced with a knife. Remove the pot from the heat, drain the water, and allow the potatoes to cool. Place the potatoes in the refrigerator and chill them for several hours or overnight. Slice the asparagus spears diagonally into 1-inch pieces and place them on a non-stick cookie sheet. Drizzle the asparagus with a little olive oil and season to taste with salt, pepper, and crushed red pepper flakes. Roast the asparagus in a 450 degree oven for 8-10 minutes or until crisp tender. Remove the cookie sheet from the oven and set aside to cool.

Cut the chilled red skin potatoes into 1-inch pieces and place them in a large bowl. In a small bowl, place the red wine vinegar, Asparagus and Herb Pesto, water, and olive oil, and stir well to combine. Pour the dressing over the potatoes and toss gently to thoroughly coat the potatoes. Add the roasted asparagus, along with the remaining ingredients, season to taste with salt and pepper, and toss gently to combine. Allow the flavors to blend for 15 minutes or more before serving.

Serves 6

 

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1999-2002  Beverly Lynn Bennett