Grilled New Potato and Asparagus Salad Recipe

Name: Grilled New Potato and Asparagus Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds new potatoes (red bliss, Yukon Gold, or purple Peruvian), scrubbed and quartered; 2 teaspoons chopped fresh garlic; 3 to 4 tablespoons olive oil; Salt and freshly ground pepper to taste; 1 pound medium-large asparagus, trimmed; 2/3 cup Aioli or Roasted Garlic Aioli; 1/4 cup chopped red onion; 1/4 cup chopped scallions; 1/4 cup chopped Marinated Sun-Dried Tomatoes or store-bought, packed in oil; 2 teaspoons chopped Italian parsley

Servings: persons

2 pounds new potatoes (red bliss, Yukon Gold, or purple Peruvian), scrubbed and quartered
2 teaspoons chopped fresh garlic
3 to 4 tablespoons olive oil
Salt and freshly ground pepper to taste
1 pound medium-large asparagus, trimmed
2/3 cup Aioli or Roasted Garlic Aioli
1/4 cup chopped red onion
1/4 cup chopped scallions
1/4 cup chopped Marinated Sun-Dried Tomatoes or store-bought, packed in oil
2 teaspoons chopped Italian parsley

1
Toss the potatoes in a large bowl with the garlic, enough oil to coat, and salt and pepper.
2
Place on an oiled grill and cook, covered, over medium-hot heat for 10 to 15 minutes, or until the potatoes are lightly browned and tender when pierced with a fork.
3
Turn several times with a spatula to ensure even cooking.
4
Remove and keep warm.
5
Brush the asparagus with the remaining oil and season with salt and pepper.
6
Grill, uncovered, for 5 to 7 minutes, turning frequently, until lightly browned but still crisp.
7
When done, cut on the diagonal into 3 or 4 pieces.
8
Combine the remaining ingredients in a large bowl.
9
Gently toss with the warm potatoes and the asparagus.
10
Serve warm or at room temperature.

933

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 pounds new potatoes (red bliss, Yukon Gold, or purple Peruvian), scrubbed and quartered, 2 teaspoons chopped fresh garlic, 3 to 4 tablespoons olive oil, Salt and freshly ground pepper to taste, and more.

Yes, Grilled New Potato and Asparagus Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled New Potato and Asparagus Salad

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