A simple potato salad becomes a meal when combined with beans.
Make this salad for the first cookout of the season, when asparagus is still available at the farmers’ market. If you are not serving this salad immediately, prepare the potatoes and asparagus and rinse until cool, refrigerate until ready to serve, and add the dressing just before serving.
SERVES 4
Ingredients
1 pound red-skin potatoes, scrubbed and cut into ½-inch dice
½ pound asparagus, trimmed and cut into ½-inch pieces
2 tablespoons brown rice vinegar
3 tablespoons minced chives
8 green onions (white and green parts), thinly sliced
2 cups cooked navy beans, or one 15-ounce can, drained and rinsed
Salt and freshly ground black pepper to taste
2 cloves garlic, peeled and minced
2 tablespoons Dijon mustard
The Fun Part
- Steam the potatoes in a double boiler or steamer basket for 10 minutes, or until tender, adding the asparagus during the last 3 minutes
- Combine the brown rice vinegar, mustard, garlic, and salt and pepper in a large bowl and whisk well. Add the warm potatoes and asparagus, beans, green onions, and chives and mix well
Notes
Leave out the Dijon mustard, brown rice vinegar, and chives and instead add up to ½ cup Coriander Chutney