Asparagus and Potato Salad
Roasted Ontario-grown fingerling potatoes and chopped, blanched asparagus are tossed in a bright pickled shallot vinaigrette, then finished with delicate flakes of maple smoked salmon.
Ingredients
- 1 shallot thinly sliced
- ¼ cup white balsamic vinegar
- 680 g 1.5 lbs fingerling potatoes, halved
- 454 g 1 lb Ontario-grown asparagus, coarsely chopped
- 2 tbsp olive oil
- 1 tbsp whole-grain mustard heaping
- 2 tsp honey
- 1 tsp salt
- 150 g 5 oz maple hot smoked salmon, flaked
- 1 mini cucumber sliced thinly
Instructions
- Preheat the oven to 400°F. Line a large baking sheet with parchment paper and set it aside.
- Place the shallots in a bowl. Cover them with the white balsamic vinegar. Set them aside to pickle.
- Arrange the potatoes cut-side-down on the prepared baking sheet. Drizzle them generously with olive oil and sprinkle them with salt. Roast the potatoes for 20 minutes or until tender and golden. Set aside to cool.
- Place the asparagus in a small saucepan with cold water. Place the pan over high heat and bring to a boil. Boil for two minutes then transfer the asparagus to an ice bath. Drain and set aside.
- Add the olive oil, mustard, honey, and salt to the pickled shallots and whisk to combine.
- Place the potatoes, asparagus, salmon, and cucumber in a large bowl. Add the dressing and toss to coat. Transfer the salad to a platter and serve immediately.