French Potato Salad with Grilled Asparagus

For the past few weeks, I've been revisiting some of the more neglected volumes in my cookbook collection. One such rediscovery is the classic Julia and Jacques Cooking at Home by Jacques Pepin and Julia Child. As you might suspect, the recipes are pretty meat-egg-dairy-heavy; however, there are a few surprises. Furthermore, looking at recipes that aren't already vegan often inspires me to not only veganize the recipe, but further adapt to suit my taste and purposes. The following is one such successful experiment.


French Potato Salad with Grilled Asparagus
(adapted from Jacque's French Potato Salad, Jacques and Julia Cooking at Home)

1/2 lb. asparagus, trimmed
1/3 cup white wine
3 tbsp olive oil
1 tsp + a dash dried tarragon
2 tsp tarragon white wine vinegar
1 tbsp dijon mustard
salt, to taste (about 1 tsp)
freshly ground pepper (generous)
2 lbs. fingerling potatoes, or red potatoes, well-scrubbed
3 scallions, sliced
1/2 cup diced onion
3 cloves garlic
handful fresh parsley, chopped

Whisk together 1 tbsp olive oil, white wine, tarragon vinegar, dijon mustard, dried tarragon, and season with salt and pepper. Pour over asparagus and marinate until ready to grill.

Put potatoes, whole, into a saucepan and cover with 1/2 inch water. Bring to a boil, then reduce heat, and cook potatoes gently until just tender.



While potatoes cook, use the time to grill the asparagus. Skewering the spears makes it easier to flip. Grill asparagus over high heat (I used a gas grill--you could also probably use a grill pan, but I don't have one), for about 3 minutes on each side, or until asparagus has some light grill marks and is fairly soft. Baste once or twice with marinade while grilling. When done, remove to plate and set aside.

When potatoes are done (test by piercing with a knife), drain and let cool slightly.

While waiting for potatoes to cool, heat 2 tbsp olive oil in a small skillet over medium-high heat, and saute scallions and onions for about a minute. Then add garlic and cook for just a few seconds more. Remove pan from heat.

Cut your slightly-cooled potatoes into larger bite-size pieces. Place in a large mixing bowl.

Cut grilled asparagus into approximately 2-inch pieces, and add to potatoes. Pour over olive oil-onion-scallion mixture, salt, pepper, a dash of dried tarragon, chopped parsley, and remaining marinade (yes, it will be--just a little--boozy, due to the uncooked wine. Yay?!). Toss gently to combine. And eat, warm, or no cooler than room temperature.

I have a backlog of other stuff to post, but that's it for now, 'cause I gotta wake up early tomorrow to walk with my mom to raise cancer awareness (aka Relay for Life), and I need to get my pretty period film fix before going to sleep.