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.