Grilled Potato and Asparagus Salad

Grilled Potato  and Asparagus Salad


Craving some of mom’s or grandma’s potato salad.  Try this guiltless potato salad.  This dish is great company to any of your grilled protein choices. In fact, throw in some grilled asparagus and you have a whole symphony on your plate for dinner or lunch.  Your taste buds will sing with delight.

 

 

 

 

INGREDIENTS

2 pounds red-skinned  potatoes

1 pound asparagus

Kosher salt

2 Tbs minced fresh oregano

2 Tbs minced fresh parsley leaves

4 medium cloves garlic, minced

1/4 cup extra-virgin olive oil

Freshly ground black pepper

1/4 cup thinly sliced scallions 

2 Tbs minced shallots 

1 Tbs whole grain mustard

1 whole lemon cut in half

DIRECTIONS
Preheat  gas grill for 10 minutes on medium-high heat.  Combine half of the oregano, parsley, olive oil, garlic, scallions, shallots, and the mustard in a large bowl and set aside.  Wash and trim ends of asparagus. 
While the grill is heating place potatoes in a large pot and cover with cold water.  Season generously with salt and bring to a boil.  Turn heat down and simmer for about 5 minutes until potatoes are tender nut not falling apart.  Transfer to a baking sheet and allow excess water to evaporate.
When potatoes are cool enough to handle, cut then in half  lengthwise and transfer to a large bowl with asparagus. Add the other half of oregano, parsley, garlic, olive oil.  Season to taste with salt and pepper and toss until potatoes are coated in mixture.

Place potatoes cut-side-down on one side of the grill over direct heat and cook, turning occasionally, until well-browned and crisp on both sides, 5 to 8 minutes total. Place the asparagus on the other half of the grill and grill on both sides about 5 minutes.  Transfer potatoes to the bowl with the olive oil, mustard,  and herb mixture as they finish cooking.  When asparagus is cooked take off grill and cut them diagonally in two inch pieces and place in the bowl with the potatoes and dressing mixture.     Combine and mix all the ingredients well.

Split lemon in half and place cut-side-down directly over heat. Grill until well browned, about 5 minutes. Squeeze grilled lemons into bowl with potatoes and asparagus. Toss and mix potatoes and asparagus thoroughly with lemon, olive oil, mustard and herbs.  

NUTRITIONAL VALUE per 1 cup potato and 1/2 cup asparagus : calories  233.24; carbohydrates 31.5g; fat 9.82g; protein 4. 716g

Original recipe from Serious Eats