I had lunch recently at a new local eatery, called Tractor; what a delightful place. They feature a large selection of salads one of which is a very good cauliflower and potato medley. I decided to try and create a variation of it, and came up with this potato and asparagus one that I hope you will enjoy as much as I did.
1 lb (450 g) asparagus
1 Tbsp (15 ml) olive oil
Big pinch of salt
2 lbs (900 g) Yukon gold potatoes, washed & halved
2 stocks celery, chopped
2 green onions, chopped
8 oil-packed sun-dried tomatoes, sliced
Handful of Italian parsley, coarsely chopped
5 Tbsp (75 ml) olive oil
2 Tbsp (30 ml) tarragon vinegar
Salt & pepper to taste
Preheat the oven to 350 F (175 C). Snap off the tough ends of the asparagus. Cut the asparagus into 2 in (5 cm) pieces. Place onto a small baking pan and drizzle with the olive oil. Sprinkle with the salt. Place in the oven and bake for 15 minutes, or until tender and slightly browned. Remove from the oven and set aside to cool.
While the asparagus are cooking cook the potatoes in plenty of salted water until tender, about 15 minutes. Drain and set aside to cool.
When the potatoes are cool, peel them (if desired, you don't have to). Cut into chunks and place into a large mixing bowl. Add the asparagus, celery, green onion, tomatoes and parsley. Mix well.
In a small bowl combine the olive oil, vinegar and salt and pepper. Whisk. Pour over the salad and toss to combine. Refrigerate. This salad can be served cold or at room temperature.
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