September 18, 2013

Grilled Veg Potato Salad

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Grilled vegetables and lovely Basil Parmesan Dressing take potato salad to the next level. Unfortunately, I can’t recall the inspiration for this old favourite; it may be adapted or original.

       Potato salad with grilled veggies. Credit: Susan Sampson


8 oz (250 g) asparagus, trimmed
1 lb (500 g) fingerling or mini potatoes
4 shallots
1 yellow bell pepper, halved, seeded
1 tbsp (15 mL) extra virgin olive oil
Kosher salt + freshly ground black pepper to taste
1 cup (250 mL) grape tomatoes, halved
1 recipe Basil Parmesan Dressing
1 sprig basil

Place grill tray on barbecue grate. Preheat barbecue on high.

In medium pan of boiling water, blanch asparagus on medium heat 1 minute, or until slightly softened. Using mesh scoop, transfer to colander. Reserve pan. Drain. Pat dry. Place in large bowl.

In reserved pan, return water to boil. Add potatoes. Boil on medium heat 10 minutes, or until barely tender. Drain. Return to pan. Heat, shaking pan occasionally, on low 1 minute, or until excess moisture evaporates.

Add to bowl with asparagus. Add shallots and bell pepper. Drizzle with oil. Sprinkle with salt and pepper. Gently toss to coat.

Place vegetables on grilling tray, reserving bowl. Reduce barbecue heat to medium. Cover and grill, turning once, until tender, with char marks. This should take 5 to 20 minutes, depending on vegetables. As each piece is done, transfer it to cutting board.

When cool enough to handle, halve potatoes; cut asparagus into 1-inch (2.5 cm) segments; peel and cut bell pepper into 1-inch (2.5 cm) chunks; and quarter shallots lengthwise. Add to reserved bowl, along with juices from cutting board. Add tomatoes. Drizzle with dressing to taste. (You may have some left over.) Toss together gently. Adjust salt.

Before serving, garnish with basil sprig.

Makes 4 to 6 servings.

Kitchen Secrets: Some vegetables do better on the grill after blanching. It prevents them from turning leathery.