Family Favorites: End of Summer Potato Salad
We had this salad once & immediately made it the next weekend. It’s the perfect end of summer salad to add to your sunday dinner table!
Ingredients:
Dressing
1 cup mayo
1 tsp dijon mustard
1 tsp Worcestershire sauce
1 tsp anchovy paste
juice & zest from 1 lemon
2 garlic cloves (minced)
1/2 cup grated Parmigiano-Reggiano
1/4 tsp salt
1/4 tsp pepper
salad
1.5 lbs mini potatoes
0.5 lbs asparagus
3 green onions
1 head of romaine lettuce
shaved Parmesan
3 shallots (thinly sliced)
Step 1
Boil potatoes until soft – let cool
Step 2
Blanch asparagus for 3 min & add to an ice bath to stop the cooking
Step 3
Slice potatoes in half, asparagus in 2 inch pieces, thinly slice green onion, and romaine into bite size pieces
Step 4
Heat oil in a pan and carefully add thinly sliced shallots, cook until crispy then add to a paper towel to let the oil drain
Step 5
Add all dressing ingredients to a bowl and whisk until well combined
Step 6
Mix everything together and add dressing – top with crispy shallots & freshly shaved Parmesan cheese
