231 NW 11th Ave
Portland, OR 97209
and 6302 SW Meadows Road
Lake Oswego, OR 97035
In Good Taste
located in the Pearl District, Portland, Oregon.
Warm Potato and Asparagus Salad, Hot Bacon Dressing
From the Recipe Files of Robert Hammond – The Kitchen at Honeyman Creek Farm
As far as I am concerned, one can never have too many recipes for potato salad. This warm potato salad is a variation of an old Mennonite recipe using green beans. Try it with cooked green beans or artichoke hearts in place of the asparagus. It makes a satisfying accompaniment to grilled salmon, chicken or pork chops.
Yield: 8 servings
2 lb small red potatoes
1 pound asparagus
Salt and freshly ground black pepper
Scrub the potatoes and place in a large sauce pan. Cover with cold water and add 2 teaspoons salt. Bring the potatoes to a boil and reduce to a simmer. Cook until tender but do not over cook. Drain and allow the potatoes to cool enough to be handled. Peel the potatoes and cut into slices.
Bend the ends of the asparagus until they snap. Discard the tough ends. Place the asparagus spears in a skillet just big enough to hold them. Over with water and add 1 teaspoons salt. Lay a paper towel over the surface of the water, completely covering the asparagus. Bring the pan to a boil. Remove the paper towel and discard. Drain the asparagus and plunge into ice cold water to cool. Drain well. Cut the asparagus into 2-inch lengths
Place the potatoes and asparagus in a bowl and add the hot dressing. Mix together. Season the salad to taste with salt and pepper. Add bacon just before serving.
For a vegetarian version, use olive oil to make the dressing and omit the bacon.
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