Add Preferred SourceWho says you can’t make a salad from grilled veggies? You sure can, and this Grilled Asparagus and Potato Salad features tender, grilled veggies and a fabulous dressing. The best part is you can do all the grilling ahead of time, then just chill the salad and serve! Easy peasy and it has so much flavor!
The next evolution in grilling vegetables is turning those veggies into a delicious salad. This Grilled Asparagus and Potato Salad features grilled asparagus, grilled potatoes, grilled onions, and grilled peppers, and it’s so good!
If I’m firing up the grill, I’ll throw on a bunch of veggies to go with the meat. And, if there’s room on the grill, I grill extra veggies to make this delish salad!
The Backyard Table
Get it NOW and level up your outdoor dining! The Backyard Table - Recipes for Summer Cookouts features 34 of Chef Jenn's BEST recipes for outdoor eating and entertaining.
You'll get ad-free recipes like:
- Grilled Corn Guacamole
- Grilled French Onion Burgers
- Deviled Egg Pasta Salad
- Blueberry Grunt
- and so many more!
Every recipe is created, tested and loved by Chef Jenn and her family - there's no AI here!
Get it now, at a special introductory price of $7.99. That's over 50 pages of foodie love at your fingertips!
Buy Now!The key to this salad is parboiling the potatoes. Potatoes take FOREVER to cook on a grill, but if you parboil them until they’re barely knife tender, you can finish them on the grill.
This is the perfect summer salad. It’s great for potlucks, backyard BBQs, or whenever you’re in the mood for a deliciously different salad that everyone will love!
Ingredients
- Asparagus – Trimmed and washed.
- Baby potatoes – Cut in half.
- Bell pepper – Cut into quarters and seeded.
- Red onion – Sliced into rings.
- Olive oil – Divided.
- Chives
- Parsley
- White wine vinegar
- Mayonnaise
- Whole grain mustard
- Garlic – Grated or very finely minced.
- Lemon juice
How To Make Grilled Asparagus and Potato Salad
- Par boil the potatoes. Cook the potatoes in a pot of boiling salted water for 4-5 minutes or until they’re barely knife-tender.
- Preheat your grill to medium-high heat.
- Toss the par boiled potatoes, trimmed and cleaned asparagus, onion rings and red bell pepper in 2 tablespoons of olive oil and season with salt and pepper.
- Grill the vegetables for about 5-10 minutes, turning occasionally, until tender and lightly charred.
- Remove the vegetables from the grill and let them cool. Cut the veggies into bite-sized pieces if needed.
- Mix the mayonnaise, remaining olive oil, white wine vinegar, whole grain mustard, grated garlic, chopped chives, and parsley in a small bowl.
- Toss the dressing with the grilled vegetables and potatoes.
- Squeeze some fresh lemon juice over the salad to taste. Season with salt and pepper.
- Serve the salad warm or chilled, depending on your preference.
Step-By-Step Process
Chef Jenn’s Tips
- Add the dressing while the vegetables are still warm to better absorb the flavors.
- If you’re not serving this salad right away, don’t dress the salad until you’re ready to serve. The veggies can be kept on the counter for up to 2 hours or pop them in the fridge.
- Mix and match the veggies. You can add grilled eggplant or zucchini, even grilled mushrooms and broccoli.
Recommended
Make It A Meal
This Grilled Asparagus and Potato Salad pairs wonderfully with grilled chicken, steak, or fish for a complete meal. It also works beautifully as a side dish for a summer barbecue or picnic, alongside other grilled vegetables, a fresh green salad, and some crusty bread.
Storage
Store any leftovers in an airtight container in the refrigerator for up to three days. The salad can be enjoyed cold straight from the fridge or allowed to come to room temperature.
Grilled Goodness: Grilled Asparagus and Potato Salad
Ingredients
- 1 pound baby potatoes cut in half
- 1 pound asparagus trimmed and washed
- 1 red bell pepper cut into quarters and seeded
- 1 red onion sliced into rings
- ¼ cup olive oil divided
- ¼ cup chives chopped
- ¼ cup parsley chopped
- 2 tablespoons white wine vinegar
- ⅓ cup mayonnaise
- 1 tablespoon whole grain mustard
- 1 clove garlic grated or very finely minced
- lemon juice
Instructions
- Par boil the potatoes. Cook the potatoes in a pot of boiling salted water for 4-5 minutes or until they’re barely knife-tender. Drain.
- Preheat your grill to medium-high heat.
- Toss the drained par boiled potatoes, trimmed and cleaned asparagus, onion rings and red bell pepper in 2 tablespoons of olive oil and season with salt and pepper.
- Grill the vegetables for about 5-10 minutes, turning occasionally, until tender and lightly charred.
- Remove the vegetables from the grill and let them cool. Cut the veggies into bite-sized pieces if needed.
- Mix the mayonnaise, remaining olive oil, white wine vinegar, whole grain mustard, grated garlic, chopped chives, and parsley in a small bowl.
- Toss the dressing with the grilled vegetables and potatoes.
- Squeeze some fresh lemon juice over the salad to taste. Season with salt and pepper.
- Serve the salad warm or chilled, depending on your preference.
Notes
Chef Jenn’s Tips
- Add the dressing while the vegetables are still warm to better absorb the flavors.
- If you’re not serving this salad right away, don’t dress the salad until you’re ready to serve. The veggies can be kept on the counter for up to 2 hours or pop them in the fridge.
- Mix and match the veggies. You can add grilled eggplant or zucchini, or even grilled mushrooms and broccoli.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.