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1 pound new red potatoes, quartered
1 pound asparagus, chopped
1 large red bell pepper, sliced
1 large jalapeño, sliced
1/2 medium-sized red onion, diced
5 tablespoons spicy brown mustard
2 garlic cloves, minced
1/2 cup pickled banana peppers, roughly chopped
1 tablespoon brown sugar
7 tablespoons balsamic vinegar
1 jar pickled okra (spicy)
Salt and pepper, to taste
Bring a large pot of water to a boil and blanch the potatoes and asparagus for 4 minutes, then transfer to an ice bath and shock to cool and stop the vegetables from cooking.
In a bowl, mix all the dressing ingredients together and add the cooked and cooled vegetables, tossing lightly to combine.
Serve cold and enjoy!
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- This is my low country, sweet and sour potato salad. Let's make this. First, I want to start with my potatoes. Just gonna give these a slice. A little salt in my water. I'm gonna blanch 'em, then I'm gonna shock 'em in this ice water. Then, we're gonna move onto my asparagus. Want to cut these down a little bit. Slice up my bell pepper. I like nice, big, chunks, it's a pretty hearty potato salad. Jalapeno. And, onion. I'm gonna start to work on my dressing. First, gonna add some mustard, this is whole grain mustard, and some minced garlic. I have some banana peppers right here, I'm just gonna run my knife through 'em real quick. Throw those right in there, some brown sugar. Balsamic, it's gonna add some sweetness to it. And, some hot sauce for the heat. My potatoes are done, transfer these over to the ice. Now in goes my asparagus, same water, and, asparagus should cook in about half the time. Mix up my dressing a bit. Add my red bell pepper, my jalapeno, and onion. A fun little twist I like to do with my potato salad is pickled okra. This is a spicy pickled okra, perfect for this. Use the whole thing, chop it all up. Right in the bowl, give this a quick mix. Grab my potatoes out of the water. That goes right in here. And now, I'm gonna shock my asparagus in the same water I shocked my potatoes in. Asparagus is nice and bright green. We're just gonna mix this all up. Now we just plate it up. So there you have it, my version of a potato salad. Enjoy.