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Grilled New Potato and Asparagus Salad

Cookbook

Grills and Greens

Published by Clarkson Potter

This image courtesy of Joseph DeLeo

Depending on your preference, use either Aïoli for a strong garlic flavor or the Roasted Garlic Aïoli for a mellow nutty flavor. Watch the potatoes carefully so they don’t overbrown.

Serves4 to 6

Cooking Methodgrilling

CostModerate

Total Timeunder 1 hour

Recipe Courseappetizer, side dish

Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, low cholesterol, low saturated fat, peanut free, soy free, tree nut free, vegetarian

Equipmentgrill

Mealdinner

Taste and Texturegarlicky, herby, sharp, spiced, tart

Type of Dishwarm salad

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 Aïoli or Roasted Garlic Aïoli
  • ¼ cup chopped red onion
  • ¼ cup chopped scallions
  • ¼ cup chopped Marinated Sun-Dried Tomatoes  or store-bought, packed in oil
  • 2 teaspoons chopped Italian parsley

Instructions

  1. Toss the potatoes in a large bowl with the garlic, enough oil to coat, and salt and pepper. 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. Turn several times with a spatula to ensure even cooking. Remove and keep warm.

  2. Brush the asparagus with the remaining oil and season with salt and pepper. Grill, uncovered, for 5 to 7 minutes, turning frequently, until lightly browned but still crisp. When done, cut on the diagonal into 3 or 4 pieces.

  3. Combine the remaining ingredients in a large bowl. Gently toss with the warm potatoes and the asparagus. Serve warm or at room temperature.

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