This is one of THE best potato salad recipes I've ever made. All of the elements you want in a potato salad, yet delightfully different. It will be a new family favorite!
Ingredients
2 Tbsp Extra Virgin Olive Oil
2 Leeks, white and light green parts, thinly sliced and rinsed
2 pounds Yukon Gold Potatoes, cleaned, rinsed and cubed into about 1" pieces
2 stalks Celery, rinsed, patted dry, chopped
1 pound fresh Asparagus
½ tsp fresh Thyme, chopped
2 Tbsp fresh Chives, chopped
¼ cup Mayonnaise or Greek Yogurt
2 Tbsp Dill Pickle Relish
1 Tbsp Dijon Mustard
2 Tbsp Apple Cider Vinegar
Pink Himalayan Sea Salt
Fresh Ground Black Pepper
Instructions
Preheat oven to 425F degrees.
Trim off tough ends of asparagus. Rinse, pat dry and lay flat in a 9X13 pan. Drizzle with a tablespoon of olive oil, salt and pepper.
Bake for 12 minutes.
Remove from oven and let cool.
Slice asparagus into about 1" pieces
Slice and clean leeks. Pat dry.
In a medium saute' pan, heat the other tablespoon of olive oil on medium heat. Allow leeks to brown slightly, stirring occasionally. Remove from heat.
In a 4qt saucepan, place potatoes into generously salted water.
Bring to boil, then reduce to a simmering boil and cover potatoes.
When you can push a fork through the potatoes, remove from heat, drain off water, and then cover with cold water to stop the cooking process. Drain water off of potatoes again and pour into large mixing bowl.
Add celery and asparagus to the potatoes.
Mix thyme, chives, mayo, relish, mustard, and vinegar together in small bowl. Whisk together until smooth then pour over the potato mixture.
Toss gently until dressing is thoroughly incorporated.
Garnish with more chives, if desired. Chill and serve!
Recipe by Thru the Bugs on My Windshield at https://www.thruthebugsonmywindshield.com/2014/04/13/roasted-asparagus-potato-salad-src/