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
2 avocados
20 asparagus stalks
1 pint cherry tomatoes, quartered
10 ounces baby bella mushrooms
3 tablespoons malt vinegar
Salt & pepper to taste

Directions:

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.

Serves 3-4

Bon appetit!