Asparagus Potato Salad Recipe

Preparation: Boil potatoes in salted water until fork-tender. Drain and let cool until easy to handle. Cut into 1-inch chunks and place in a large bowl. While the potatoes are cooking, steam asparagus until crisp-tender (see Notes). Rinse in cold water and drain thoroughly. Add to the potatoes along with sweet onion . Whisk together mayonnaise , lemon juice, pickle relish, mustard , dill weed, salt , and pepper . Fold gently into the potato and asparagus mixture until combined. Scrape potato salad into a serving dish. Arrange hard-boiled egg wedges pointing outward around the edge of the dish and the anchovies in between the egg wedges. Sprinkle with capers , and roasted red peppers. Dust eggs lightly with paprika , if desired. Chill at least 1 hour before serving to let flavors meld. Yield: 4 to 6 servings Notes : You can quickly steam asparagus in the microwave. Place cut asparagus in a large microwave-safe bowl and cover with plastic wrap. Fold back the plastic wrap to leave a 1-inch opening for the steam to vent. Cook on High for 1 minute. Remove bowl, stir asparagus, re-cover with vent, and cook on High 1 additional minute. Remove to the counter and let rest until cooled to room temperature. Drain off any accumulated liquid. Asparagus Potato Salad Recipe Photo © 2010 Peggy Trowbridge Filippone, licensed to About.com, Inc.