Roasted Asparagus Potato Salad

By travelsounder

Ingredients

• 10-12 slender asparagus spears
• 1 tbsp olive oil
• salt and pepper
• 2 # small potatoes (yello Finn, red skin, yukon gold)
• water
• 1/2 med red onion, cut into thin slivers
• 1/4 c wine vinegar, plus as needed
• 3 tbsp extra virgin olive oil
• 3 1/2 about 3 1/2 tbsp vinegar
• 2 tbsp chopped fresh basil, tightly packed
• small cluster of chives snipped in little pieces.

Preparation

Step 1

Oven 450
Trim, wash, dry asparagus. Spread on piece of heavy-duty goil, or shallow baking pan. Drizzle with the 1 tbsp oil. Season w. salt and pepper. Roll to coat. Roast about 10 min, or til barely tender--should be quite firm. Remove from oven and cool; cut into 1 1/2 in lengths.

Simmer potatoes in water to cover in 6 qt pot for 15 min. til tender w. little bit of firmness. peel and cut into 1/2 in.pieces. Turn into lg bowl.

Gently fold in onion, 1/4 c vinegar, salt, pepper, & 3 tbsp. oil. Let stand 30 min.

Just before serving, gently fold in asparagus. Taste for tartness (potatoes mute vinegar very quickly), and salt and pepper. Add more vinegar and seasonings if necessary. Fold in the herbs. Serve at room temp.