ASPARAGUS POTATO SALAD WITH TARRAGON SALSA VERDE

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Potato salad can be such a sad, beige affair, so I spiced mine up with a bright and fresh tarragon/cilantro salsa verde and tender asparagus.  It’s the perfect light side to the heartiest barbecue.

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INGREDIENTS

For 4-6

2 pounds rose potatoes, cut into fourths or eighths with the skin on (any small sized waxy potato)

1/2 cup tarragon/cilantro salsa verde (recipe below)

2 cups asparagus, chopped into 1/2 inch pieces

3 large eggs

1/2 cup red onion, finely chopped

1/4 cup mayo

salt and pepper

DIRECTIONS

In a pot of room temperature water, add the cut up potatoes and a tablespoon of salt.  Bring to a boil and simmer for about 15-20 minutes, or until tender (but not mushy).  Drain the potatoes and toss with half of the salsa verde while still warm.

While the potatoes cool, cook the asparagus by boiling in salted water for 1 minute, until bright green and tender, (30 seconds for thin asparagus and up to 2 minutes for thick asparagus), and dunk in ice water.

Meanwhile, add the eggs to a pot of room temp water, bring to boil and turn off.  Let the eggs sit for 8-10 minutes in the hot water, then drain and pop in an ice bath until you’re ready to use.  This method makes sure you don’t get any of those grey rings around your yolks. Peel the eggs and chop into 8 wedges each.

Add the remaining ingredients to the potatoes. Mix together, season with salt and pepper. Enjoy!

INGREDIENTS (TARRAGON / CILANTRO SALSA VERDE)

4 fresh tomatillos

3 garlic cloves

olive oil

1 poblano pepper (the large dark green ones)

1/4 bunch fresh cilantro, leaves plucked

2 tablespoon tarragon, roughly chopped

DIRECTIONS

Heat oven to 450F. Unwrap and rinse the tomatillos. They’re surprisingly sticky. Arrange on a baking sheet.

Place the garlic in aluminum foil, drizzle with olive oil, and close up. Place on the baking sheet with the tomatillos. Roast for 10 minutes then remove the garlic and crank the oven up to broil. Broil the tomatillos for 5-7 more minutes, or until browned and oozing.

Using a pair of tongs, char the poblano over an open flame until the skin is black all over (or broil if an open flame isn’t available).  Once it has cooled, scrape off the skin, slice off the top and remove the seeds.

Add the tomatillos, garlic, poblanos, cilantro, and tarragon to a food processor. Blend the whole thing together. Salt and pepper to taste, and drizzle over the finished dish.