Craving some of mom's homemade summer dishes? Try this fun, fresh take on potato salad! This dish is great company to any of your grilled protein choices, while adding some bright colors and extra nutrients to your plate! It also works well for pot lucks, as it travels well and wont smell if left out in the sun like a traditional potato salad.
INGREDIENTS
2 tbsp fresh oregano, minced
2 tbsp fresh parsley, minced
4 medium garlic cloves, minced
1/4 cup extra-virgin olive oil
1/4 cup scallions, thinly sliced
2 tbsp shallots, minced
1 tbsp whole grain mustard
1 pound asparagus
2 pounds red-skinned potatoes
Kosher salt
Freshly ground black pepper
1 whole lemon, cut in half
DIRECTIONS
Preheat the grill for 10 minutes on medium-high heat. Combine half of the oregano, half of the parsley, half of the garlic, half of the olive oil, 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 the salt, and bring to a boil. Turn heat down and simmer for about 5 minutes until potatoes are tender but 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.
Nutrition Facts per 5oz: 138 calories, 6g fat, 18g carbohydrates, 3g protein
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Stark
Stark : Sep 23, 2017 6:55:02 PM