Warm Potato & Asparagus Salad
Happy Early Saturday Morning! And Happy First Day of December! Can you believe it’s already here? I don’t know about you but I’m all about the holidays already. The tree is set up, gift lists are created and I’m already thinking about holiday baking and recipes.
Yesterday I made this warm potato and asparagus salad and thought it would be perfect as a holiday side. It is warm which everybody welcomes on a cold December night. It copiously serves six but with some simple math can easily be made to feed twelve or twenty-four even. And, well, it is delicious with its warm shallot dressing and hint of anchovies.
P.S. If you like anchovies, by all means use more than a hint.
P.P.S. This potato and apple salad.
xo,
Nisrine
WARM POTATO AND APARAGUS SALAD RECIPE
Yield: 6 SERVINGS
Prep Time: 10 MIN
Cook Time: 25 min
Ingredients:
1.75 pounds baby potatoes, cut in half
¾ cup dry white wine
3 eggs
3 tablespoons white vinegar
1/3 cup olive oil
Sea salt and ground black pepper, to taste
1 shallot, minced
A small bunch baby asparagus, cut in half
2 ounces anchovy fillets in oil, drained and chopped
Directions:
Place the potatoes in salted water in a large saucepan. Boil over high heat until tender but firm, 18 to 20 minutes. Drain the potatoes in a colander. Immediately sprinkle them white with wine.
Boil the eggs. Shell and cut them into wedges.
In a small bowl, whisk the vinegar, olive oil, salt and pepper. Transfer to a large pan. Warm the dressing over medium heat. Add the shallot, potatoes, asparagus and anchovies .Toss frequently for 3 to 5 minutes, until the salad is warm.
Plate the salad right away. Pour the remaining dressing in the pan over it. Top with egg wedges.
Other Potato Recipes:
Roasted Bacon-Wrapped Potato Wedges with Harissa
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Annette — 12/01/2012 @ 11:48 am
My grandmother used to make a salad like this with tuna and green beans kind of like nicoise salad. Very yum!
Nisrine replied: — December 3rd, 2012 @ 12:30 pm
Annette, it is a little similar to a niçoise and tuna would actually work great for those who don’t eat anchovies.
Sona — 12/02/2012 @ 7:08 am
Wonderful, it has been awhile I have not used anchovies because of the fear from salt.
Usong it in this salad and not adding any salt, just the black pepper will be great. Thank you.
Eileen — 12/02/2012 @ 7:25 am
Nisrine…you are so cute! You have a newborn at home, yet still find time to post delcious recipes on this blog!!! Your husband and kids are VERY lucky!!! Hope you have a wonderful week!! Hope little James is doing well!!
xo
Eileen
Eha — 12/02/2012 @ 5:57 pm
I have not been a potato eater for decades but have always loved them steamed in spring when the asparagus season begins. A few slices of prosciutto crudo normally make up the serving, but I love anchovies and am more than happy to ‘substitute :) ! I am also quite salt-conscious, but since i hardly use any in cooking find my occasional anchovy usage but a small sin :D !
Nisrine — 12/03/2012 @ 12:32 pm
Eha, I sometimes rinse anchovies and pat them dry with a paper towel before using them. They get a little mushy but are a lot less salty that way.