Greek Potato Salad with Asparagus

Well, greek-ish.

Now that summer is nearly here, and with it, barbecue season, we eat potato salad in some shape or form a lot. This variation is definitely one to try - use as good potatoes as you can find, as that will definitely be worth it.

Since it has feta cheese, garlic, olive oil, capers, olives, lemon - that's greek flavor profile to me. Regardless of origin, it's an awesome combination and one that came to be thanks to my produce box. I had asparagus, potatoes, lemon and fresh garlic scapes that needed using, and I was also looking to come up with a good potato recipe for Taffel's potato contest. If you don't have garlic scapes, don't worry. Use regular garlic. Perhaps some scallions as well. Or ramps, if you have them!

Greek Potato Salad with Asparagus

(printable recipe)

500 g potatoes
2 fresh garlic scapes
200 g asparagus
50 g feta cheese
10 really good olives (I usually go for Kalamata)
2 tbsp capers
50 ml olive oil
1/2 lemon, juiced
salt, pepper

Peel and boil the potatoes. (If you have new potatoes, don't bother peeling it.) While it's boiling, finely chop the garlic scapes. Remove the stones from the olives and cut them into smaller pieces. Whisk together garlic, feta cheese, olives, capers, olive oil and lemon juice with some salt and a little bit of black pepper.

When the potatoes are cooked through, cut them into smaller pieces and fold into the dressing while their still warm.

Prepare the asparagus by snapping off the woody end of the stalk. It'll snap in the right place automatically, so be brutal about it! Prepare an ice bath - a bowl of cold water with some ice cubes. Blanch the asparagus in a large pot of salted water for 3-4 minutes, and then immediately plunge the stalks into the ice bath to stop them from overcooking.

Arrange the dressed potatoes and the asparagus on a large platter and serve at room temperature.

Recept på engelska:
Grekisk potatissallad med sparris