Grilled Potato Salad with Fresh Asparagus Pistou Sauce
It’s here, Ontario asparagus season and one of our family favourites. Since we do not grow asparagus on the farm, we are supporting other local asparagus farmers. I love enjoying asparagus in its raw form when it is in season. It has such a fresh and delicious flavour. I have created a simple and versatile sauce using fresh asparagus that you are going to absolutely love. Pistou sauce is a vegan sauce in the French cuisine. It features fresh herbs and garlic. I have given this sauce a local twisted and incorporated local fresh asparagus, farm mint and lemon for a refreshing sauce. This sauce can be used as a sauce for pasta, pizza, sandwiches, potatoes and as dressing for your salads. It can also be stored in the refrigerator in an airtight container for up to a week.
This potato salad features so much local goodness and is tossed with the fresh asparagus pistou. It’s nestled in our farm crispy Majenta and Butter Bib lettuce. This local potato salad is perfect as a side for all your grilling and a wonderful addition to your picnics.
This Asparagus Pistou Egg Salad Sandwich, and the Fresh Mozzarella & Proscuitto Salad with Pistou Vinaigrette are a few other recipes that incorporate the fresh Asparagus pistou sauce. Also, for a refreshing soup an Asparagus Gazpacho you will absolutely love!
Grilled Potato Salad with Fresh Asparagus Pistou Sauce
Materials
- 2 lb baby yukon gold potatoes
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp fresh ground pepper
- 6 soft boiled eggs or boiled to your liking cut in half lengthwise
- 2 large dill pickles finely diced
- 1/2 cup celery with their leaves finely diced
- 4 green onions thinly sliced
- 4 fresh mint leaves thinly sliced
Asparagus Pistou
- 1 bunch 10 asparagus spears, woody ends trimmed, roughly chopped
- 2 garlic cloves
- 1/3 cup + 2 tbsp extra-virgin olive oil
- 3 tbsp fresh lemon juice
- 1 tsp salt
- 1/2 tsp fresh ground black pepper
- 4 large fresh mint leaves or fresh basil or fresh oregano
Instructions
- To make pistou, place asparagus, garlic and oil in a food processor or blender. Pulse until creamy. Mix in lemon juice, fresh mint or herbs you are using and season with salt and pepper. Refrigerate until ready to use.
- Preheat grill to medium heat. Toss potatoes with olive oil and season with salt and pepper. Heat grill basket on grill and add potatoes. Grill for 15-20 minutes until potatoes have softened. Stir occasional for even cooking.
- Place potatoes in a large bowl and add eggs, pickles, celery, and green onions.
- Toss with desired amount of pistou and garnish with fresh mint.
