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Asparagus Potato Salad

Marcus Meacham

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
  • Dressing:
  • 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)
  • Hot sauce
  • Salt and pepper, to taste

Let's get Cooking...

  1. 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.
  2. In a bowl, mix all the dressing ingredients together and add the cooked and cooled vegetables, tossing lightly to combine.
  3. Serve cold and enjoy!