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• 1 1/2-pounds baby red potatoes
• 1 dozen fresh asparagus spears
• 4 large radishes
• 1/4 cup finely diced onion
• 1/3 cup mayonnaise
• 1 tsp dijon mustard
• 1/4 cup finely chopped chives
• 1/4 cup finely chopped dill
• sliced smoked salmon
• salt and pepper
I'm using baby red potatoes today and I need to cook those whole in a pot of water on the stovetop until they're just cooked through, then run them under cold water to cool completely before slicing them into 1/2-inch coins.
While you're working the potatoes you can do more of the knife work for the salad by cutting the tougher, lower ends off of 12 asparagus spears and then cutting those spears thinly crosswise. Also thinly slice 4 large radishes and finely dice about 1/4 of a medium sized sweet onion - like a vidalia - and then add all of those things to a large mixing bowl.
I used a 1 1/2-pound bag of potatoes and, once they're cooled and sliced, add them to the mixing bowl and then add 1/3 cup mayonnaise to start, 1 heaping tsp of Dijon mustard and 1/4 cup each of finely chopped chives and fresh dill and toss to combine.
Season that to taste and divide it up onto individual plates on top of some sliced smoked salmon.
: Chef Dan Eaton spent his early years on a dairy farm in Vermont where he developed a fondness for foods "straight from the land." Cooking seasonally was more of a necessity then but Dan still finds local ingredients, in season, a driving force behind his menu creations.