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Grilled Asparagus and Potato Salad on a white rectangular plate.

Grilled Goodness: Grilled Asparagus and Potato Salad

Chef Jenn
Who says salads can't be grilled? This tasty Grilled Asparagus and Potato Salad features all kinds of big, bold flavors and the dressing is creamy and delish!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Salad
Cuisine American
Servings 6 servings
Calories 255 kcal

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

Serving: 1cupCalories: 255kcalCarbohydrates: 20gProtein: 4gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 7gMonounsaturated Fat: 9gTrans Fat: 0.02gCholesterol: 5mgSodium: 116mgPotassium: 569mgFiber: 4gSugar: 4gVitamin A: 1.487IUVitamin C: 50mgCalcium: 42mgIron: 3mg

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.

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