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Salad
4 - 6 servings
15 minutes
20 minutes
Chef Tom Fraker
Serve this at your next BBQ or picnic. It's a potato salad kicked up a bit!
1½ pounds Fingerling Potatoes, cut ½ inch thick pieces
1 cup white wine
1 bay leaf
1 sprig Rosemary
2 leaves basil, chopped
2 cloves organic garlic, roasted and minced
1 tablespoon kosher salt
1 bunch asparagus, blanched and cut into 1 inch pieces
¼ cup white wine vinegar
1 tablespoon Dijon mustard
4 ounces organic marinades
2 teaspoons kosher salt
Black pepper to taste
½ cup extra virgin olive oil
2 scallions, thinly sliced
Place the first 7 ingredients in a pot and add enough water to just cover the potatoes.
Bring to a boil and cook until potatoes are fork tender.
Drain and set aside to cool.
Meanwhile, make the dressing: In a large bowl combine the vinegar, mustard, smoky chipotle sauce, salt, and season with pepper, to taste.
Gradually whisk in the oil to make a smooth dressing.
Gently toss the potatoes, scallions, asparagus and dressing until well incorporated.
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