New potato salad with asparagus by Magnus Nordlander
Here in Sweden, potato salads are a true hallmark of the summer. Sadly, the market has been flooded with crappy pre-made potato salads, which doesn't taste like anything at all.
This will certainly not stand. I say we take the potato salad back from the big industries! If we combine delicious potatoes with awesome asparagus, we'll get something that'll knock the socks off of the big industries.
Ingredients for 6 servings
- 2 1/4 pounds of new potatoes, cleaned and boiled, still warm
- 3 1/3 tablespoons of apple cider vinegar
- 7/8 cup of mayonnaise, homemade, if possible
- 1 tablespoon of whole grain mustard
- 1 red onion, finely chopped
- 8 7/8 ounces of asparagus, steamed and roughly chopped
- salt
- black pepper, freshly ground
Instructions
While the potatoes are still warm, halve or quarter the larger potatoes, in order to make them roughly the same size.
Put the potatoes in a plastic bag, and pour in the vinegar. Remove as much air as possible, and seal the bag. Place the bag inside some kind of container and put it in the fridge overnight.
In a mixing bowl, add the mayo, the mustard and the onion, and mix together. Mix in the potatoes and the asparagus, and add salt and pepper to taste.
Stash in the fridge for at least an hour before serving, in order for the flavors to mellow.
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