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1 pound new red potatoes, quartered
1 pound asparagus, chopped
1 large red bell pepper, sliced
1 large jalapeno, sliced
½ medium sized red onion, diced
5 Tbsp spicy brown mustard
2 garlic cloves, minced
½ cup pickled banana peppers, roughly chopped
1 Tbsp brown sugar
7 Tbsp balsamic vinegar
1 jar pickled okra (spicy)
Salt and pepper, to taste
Let's get Cooking...
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 toss with the cooked and cooled vegetables, toss lightly to combine.
Serve cold and enjoy!
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