Whatever protein you are grilling (chicken, steak or shrimp) this Potato and Asparagus Salad is a great side dish.
Potato and Asparagus Salad
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With warmer weather ahead the barbecue will be working overtime!
Ingredients
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1 lb mini potatoes
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1 lb asparagus
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1/3 c red onion, thinly sliced
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3 tbsp fresh dill, chopped
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2 tbsp apple cider vinegar
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2 tbsp honey
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1 tsp Dijon mustard
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6 tbsp olive oil
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salt and pepper
Salad
Vinaigrette
Directions
Mix the vinaigrette ingredients together and set aside.
Place whole potatoes in a large pot, cover with water, bring to a boil and cook for 12-15 minutes or until tender. Gently drain and let them cool for 5-10 minutes. Cut into quarters.
Place the asparagus on a baking pan. Drizzle with a little olive oil, salt and pepper. Roast at 400° for 10-12 minutes, or until tender crisp. Remove, cut into 2" pieces.
Combine the warm potatoes, asparagus and red onion in a large bowl. Pour the vinaigrette over the salad until well coated. Season with salt and pepper to taste. Serve warm or chilled.
Note: Remove the skins from the potatoes once cooked, if desired.