Not a fan of classic potato salad? Try this version! Rather than the standard heavy mayo based dressing, the dressing for this recipe is olive oil, mustard, and lemon juice based, with just a touch of mayo to add some creaminess. I shared this at a small outdoor BBQ with another couple and assumed we would have leftovers since there were so few of us. Not only did we go through it quickly, but I even got asked for the recipe by an admittedly potato-hating family member. So if you need to convert someone in your life to the joys of potatoes, this is your recipe.
Grilled Lemon, Asparagus, Potato Salad
Prep time
Cook time
Total time
Serves: 4-6
Ingredients
- 3 pounds yellow potatoes, halved and cut into thick slices
- 5 tablespoons olive oil, divided
- 2 tablespoons mayonnaise
- 1 heaping tablespoon whole grain mustard
- 3 cloves garlic, minced
- Salt and freshly ground pepper
- 1 bunch asparagus
- 1 large lemon, halved
Instructions
- Preheat grill to medium-high heat.
- In a large pot, place potatoes and enough water to cover them over medium-high heat. Generously salt water. Cover and bring to a boil, cooking until potatoes are tender and almost done but not falling apart, about 5-10 minutes. Drain potatoes and add to a medium bowl.
- While potatoes cook, make the dressing. In a small bowl, whisk together 2 tablespoons olive oil, mayo, and whole grain mustard. Set aside.
- Drizzle par-boiled potatoes with 2 tablespoons olive oil. Add garlic and season with salt and pepper. Stir to coat potatoes evenly.
- Drizzle asparagus with remaining 1 tablespoon of olive oil. Season generously with salt and pepper.
- Cook the lemon halves, asparagus, and potatoes directly over grill grates or cooking grate (depending on preference and spacing of grates), turning to ensure even browning and grill marks as needed. Lemons will take 1-2 minutes, asparagus 3-4 minutes until tender, and potatoes 5-8 minutes until browned and crisped.
- Chop asparagus into 1½ to 2 inch pieces. Add to a serving bowl with potatoes. When grilled lemons are cool enough to handle, squeeze into reserved dressing, whisking to combine. Season with salt and pepper, to taste. Drizzle over potatoes and asparagus to lightly coat, tossing gently to combine, then serve.
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