Look for "small new potatoes" with purple-red skins, and fewer deep
eyes.
Boil rinsed potatoes in plenty of lightly salted water, about 15
minutes, or until just tender. Drain and set aside.
Cut the asparagus and carrots to size before cooking. Steam each
vegetable separately (a dente).
-Asparagus (1-1/2 to 2-inch lengths) 1-2 minutes.
-Carrots (1/4-1/3-inch thick) 5 minutes.
Put the vegetables in a bowl and chill: to stop cooking and to cool the
potatoes enough so that they can be handled without crumbling. Slice the
red potatoes 1/4 to 1/2 inch thick. Prepare the dressing in a blender, food
processor, or hand-held grinder. Season with salt and freshly ground
pepper. Drizzle on the salad and toss gently to coat. Fold in the tender
shallot (or scallions; spring-green onions, sweet onion). Cover and chill
(about 2 hours). Lettuce (optional).
Cooksnote - substitute fresh rosemary for the basil. Use fresh herbs
Published by Wisconsin Trails Magazine (1988).
NOTES : Here's an eye-appealing potato salad from Wisconsin. Asparagus is
grown there.
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