Marcus reinvents a popular side dish by spicing it up with pickled okra and banana peppers.
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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