Atlantic Canada grows amazing potatoes…that’s why much of Agriculture and Agri-Food Canada’s research is done there. This recipe, one provided by Taste of Nova Scotia, uses some of the finest ingredients of the Province.
- 2 + 1/2 kg baby or fingerling potato
- 14 asparagus spears, cut into small angular pieces
- 2 tsp. grainy Dijon
- 2 tsp dijon
- 4 tbsp apple cider vinegar
- 1/2 tbsp sugar
- 1/2 tbsp honey
- 3/4 cup sunflower oil
- 1/4 cup dill, finely chopped
- 3/4 cup flat leaf parsley, roughly chopped
- 2 tsp kosher salt
- 1/2 shallot, finely chopped
Wash potatoes, then boil in salted water until tender.
Hint: Do not overcook – it’s best to have a slightly dense potato for a salad so it doesn’t fall apart when mixing with dressing. Take a potato out every few minutes while boiling to test.
Once finished cooking, drain and set aside to cool. Cut potatoes into bite sized pieces.
While the potatoes are boiling, wash and cut the asparagus spears into 1cm bits. Put cut asparagus into a strainer in the sink, and boil either a pot or kettle full of water. Once this water has boiled, pour it evenly over the cut asparagus – this will make them tender enough for a salad but still have a bit of crunch. Set aside to cool.
In a medium sized mixing bowl, whisk together dijon, grainy dijon, apple cider vinegar, sugar and honey until well combined. Slowly pour in the oil while whisking, until emulsified. Set aside.
Once all the potato and asparagus are totally cooled, add asparagus, shallot, herbs dill, parsley, dressing and salt to the top of the potato, then mix.
You may add more salt and pepper for taste.
Chill for 2 hours, then serve.
Recipe courtesy of Taste of Nova Scotia which recommends shopping for some of the ingredients at Noggins Corner Farm Market, Masstown Market, Stirling Fruit Farms Ltd., any other of the Farmers’ Markets of Nova Scotia