Mar

1

2012

Reinventing a Summer Classic

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Potato, Asparagus and Cherry Tomato Salad

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Potato, Asparagus and Cherry Tomato Salad - The Duo Dishes

You’ve probably already thought to yourself just how quickly January and February flew by, and here we are right at the top of March. The strange part is that winter feels like it happened years ago. Actually, it’s almost like winter never came due to the warm sunny days and infrequent chilly nights that have graced us for the last few weeks. We already have summer happenings on the brain. There will be weddings, vacations, visitors and the event that has become one of our traditions–the seafood boil. A summer-appropriate salad should be on deck for such an event, so last year we had a very popular shrimp salad that was gobbled up in minutes. After playing around with a bag of Alexia Foods frozen potatoes, we may have a potato salad that could very well have a place on the table.

With a bag of Alexia potatoes in the freezer, we racked our brains for a bit about what to make. A lot of our brainstorming happens via email, to tell you the truth. Someone shoots off a quick message about how we need to come up with an idea, then the other person fires back with a suggestion. The first idea is either shot down or revamped and tweaked until we come up with something that seems perfect after maybe 15 or 20 emails. This salad, of course, came about in the same way. We wanted an easy potato salad to accompany steak wraps that we made on the same day. Frozen, pre-cut potatoes were a great starting point, and once baked and crispy, they served as a great foundation for a warm salad. Mustard, vinegar and lemon juice add an even level of tang that is offset by sweet cherry tomatoes. We added roasted asparagus for more crunch and color. The salad is great warm or at room temperature, and it just may be one of our summer side dishes during the next seafood boil.

It is very possible that you have forgotten that the Alexia Foods Reinvent a Classic competition? We haven’t forgotten of course, but that’s mostly because we’re in the running. Sort of. We’ve found ourselves fighting to move out of fourth place with our Herbes de Provence and Garlic Sweet Potato Fries. The contest runs through the end of March, and you can still vote on a daily basis if you feel so inclined. We’d appreciate any votes you have to give. Just log into Facebook, ‘like’ the Alexia Foods page, click the Reinvent a Classic tab and cast your vote. We’d appreciate it!

Oh, and one more thing. We’re hosting a giveaway today. Tell us what favorite summer dish of your’s will be on the table soon enough. Is it a salad? Grilled meat? Fruit? A cold dessert? We want to know! Alexia Foods has been kind enough to provide coupons for a free Alexia product, Alexia wine charms, a Calphalon potholder and an autographed copy of Tyler Florence’s cookbook, Family Meal. We will choose the winner at random. All entrants must live in the contiguous United States. You have until Wednesday, March 7th at 11:59 pm PST to enter. The winner will be announced on Thursday, March 8th.

Potato, Asparagus and Cherry Tomato Salad – Serves 6
15 ounces Alexia Oven Reds Olive Oil, Parmesan and Garlic Potatoes
1 pound asparagus, trimmed and chopped into 1″ pieces
1 teaspoon olive oil
1/3 cup mayonnaise
1 tablespoon Dijon mustard
1 teaspoon honey
1 teaspoon white wine vinegar
Zest of 1 lemon
Juice of 1/2 lemon
1/2 teaspoon kosher salt
1/2 pint cherry tomatoes, halved

1. Place the potatoes on a baking sheet and cook according to package directions. Spread the asparagus on a separate baking sheet, drizzle with the olive oil and cook for 10-15 minutes or until soft. Check the asparagus halfway through and stir to ensure even cooking.

2. As the vegetables roast, pour the mayonnaise, Dijon mustard, honey, vinegar, lemon zest, lemon juice and salt into a medium sized bowl. Whisk until combined. Set aside.

3. Once the vegetables are done, place the asparagus into the bowl with the dressing, along with the cherry tomatoes. Carefully cut the cooked potatoes into three pieces and add them to the bowl. Toss until coated. Serve the salad warm.

Click HERE for the printable recipe.

Disclaimer: Alexia Foods provided samples of their frozen products for us to try. All opinions here are our own.

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Comments

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  1. I too am in shock that it’s March already. Aye… Where does the time go? I am a huge asparagus and cherry tomato fan. Love the simplicity of this recipe. I have every ingredient but the potatoes so I think I might make this on the weekend.

    Reply

  2. This is a genius of an idea. I put Alexia potatoes and asparagus on the grocery list as I must try this recipe. Love the fresh ideas here on “The Duo Dishes!”

    Reply

  3. yum!!!! i can’t wait to make corn. just love corn.

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  4. This whole year is flying by already, isn’t it? How can it be March already? Mmmm, but a good potato salad sure makes me want it to be summer.

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  5. Love this variation on one of my favorites all year round! Great recipe!

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  6. I tend to dislike mayo based dressings but this one sounds like it’s packed with so much flavor that i could be convinced otherwise!

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  7. This looks great! I make a Greek couscous salad with tomatoes and feta that always goes over well in the summer!

    Reply

  8. This is the perfect salad. I love the asparagus addition. Yum.

    Reply

  9. [...] win and how you can make this summer season perfect Potato, Asparagus and Cherry Tomato Salad on The Duo Dishes. Related Posts :B. Scott Bites: Dulce de Leche Brownies Freelance Web Developer var [...]

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  10. We didn’t even have winter here! I’m so bummed about it. And does it really take that many emails to decide on a post! That’s hysterical and I love it! Love you were able to agree on something with the frozen papas. I think I already like the Alexia FB page and have voted, but I’ll do my part in getting you out of 4th! What’s on my table next: fruit! I need to cleanse this body of mine!!

    Reply

  11. I’m feeling pretty lucky that we didn’t really have winter this year either. I can’t wait for local tomatoes so I can make panzanella. And, this potato salad looks perfect for a party!

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  12. I am totally intrigued with this potato/asparagus/tomato salad!

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  13. Even though it’s almost 70 degrees out, I don’t trust that winter is over. The worst snowstorm this area had was in October, so I don’t doubt another bad on could happen in April. I don’t doubt that these next two weeks won’t be the nicest weather we have all spring and April, May, and June will be cold and rainy (and July and August will end up subpar as well). What can I say? I’m the biggest weather pessimist.

    I want to pass this recipe on to my mother who is making a potato salad for Easter dinner. I’m not quite ready to embrace summer (I love summer, but it’s about me not believing winter is over), but this is a perfect spring dish iwth the asparagus.

    No dish says summer to me quite like linguini with pesto. Growing up fresh basil was only around in the summer and only in farmer’s markets. Summer meant pesto and I always looked forward to ti.

    Reply

  14. hellz yeah! I am very excited about this recipe. Just clicked the printable and I’m definitely doing this.

    Reply

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