Asaragus, Red Pepper, and Potato Salad
- 1 pound red potatoes
- 1 pound asparagus
- 1/2 large red bell pepper, seeded
- 1/2 cup slivered red onion
- 5 tbsp Creole or brown mustard
- 6 tbsp balsamic vinegar
- 1 1/2 tbsp brown sugar
- 3/4 tsp kosher salt
- 1/4 tsp black pepper
- 1 clove garlic, pressed or minced
- 6 tbsp olive oil
- Tabasco sauce
Scrub the potatoes and cook in boiling salted water to cover til tender. Without peeling, cut the potatoes into 3/4-inch cubes and put them in a bowl. Snap off the tough bottoms of the asaragus stalks and then cook the tender tos in a shall in of salted water until tender-crisp. Drain and shock in cold water. Slice the asparagus into 1/2 inch pieces and add to the potatoes. Cut the er into sticks about the same width and length as the asparagus. Put in the bowl and add the red onion.
Mix u the dressing by stirring together the mustard, vinegar, brown sugar, garlic, salt, and pepper in a small bowl. Drizzle in the oil, whisking constantly to make a creamy dressing. Add a couple dashes of tabasco to boost the flavor.
Splash the dressing onto the vegetables just before serving. Don't overdo it with the dressing or the salad will be mushy.