Last week, I went to one of my fave restaurants in the Boston area, Upstairs on the Square. While not a vegan or even vegetarian restaurant, Upstairs on the Square in Harvard Square always custom makes me a vegan dish upon request (just be sure to call or email a couple of days in advance). Emerging from the kitchen, Chef Stacie described her culinary concoction. I felt like a judge on Top Chef! With its inviting aroma and colorful presentation, my meat-eating companions drooled with jealousy.
As Stacie told me how she created it, I decided to re-create the dish at home. In lieu of mayo, she mashed avocados with the potatoes. This was my first time cooking asparagus. A temperamental vegetable, be sure to use soon after purchasing. And I tweaked the recipe by adding one of my fave veggies, baby bella mushrooms. So rather than having regular potato salad (which I still love!), make your night bougie by serving this delish upscale twist on a classic comfort food recipe.
Upscale Warm Potato Salad with Mashed Avocados and Sauteed Veggies
2 pounds fingerling potatoes
20 asparagus stalks
1 pint cherry tomatoes, quartered
10 ounces baby bella mushrooms
3 tablespoons malt vinegar
Salt & pepper to taste
Boil potatoes. Cook until tender but not mushy.
Heat 2 tablespoons of vinegar in skillet. Place mushrooms in skillet, sauteing for approximately 3 minutes. Add asparagus to skillet, cover. Saute for approximately 2-3 minutes. Right before taking off heat, add tomatoes. Remove from heat; do not drain.
While veggies are cooking, remove avocados from skins. In a small bowl, mash avocados and set aside.
When potatoes, asparagus, mushrooms and tomatoes are done, place in a large bowl. Add mashed avocados and another tablespoon of vinegar if desired. Mix thoroughly. Add salt and pepper to taste.