Red Potato and Asparagus Salad


  • 1 lb. baby red potatoes, washed and sliced in half
  • 2 bunch of asparagus, trim tough ends
  • Kosher salt and fresh ground pepper, to taste


  • 1/3 C. extra-virgin olive oil, plus more for coating veggies
  • 3 T. fresh lemon juice
  • 1 T. fresh chopped parsley
  • 1 T. fresh chopped tarragon
  • 1 T. fresh chopped dill
  • 4 green onions, green part only, chopped
  • ½ tsp. salt
  • ¼ tsp. pepper

Place all ingredients in a jar and shake well. Set aside.


  1. Place potatoes in a saucepan and cover with cold, salted water. Bring to a boil, reduce heat and simmer until almost done. Approximately 15-20 minutes. The potato will finish cooking on the grill. You can do this the day before and store in the refrigerator.
  2. Lightly coat the asparagus spears with olive oil, salt and pepper them. Grill on medium heat for approximately 3-6 minutes depending on the thickness of the spear. Turn once during the cooking time. Remove from the heat, cool and cut into bite sizes pieces.
  3. Toss potatoes in olive oil, salt and pepper them. Place on a medium grill, cut side down. Grill for 4-5 minutes. Remove and let cool.
  4. Combine the potatoes, asparagus and vinaigrette, toss to coat.

Serves 6-8

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