Description

A grilled fingerling potato salad with a mustard dressing is not your traditional potato salad. Take it all out to the grill for a perfect summer side.

Ingredients

Units Scale

1 1/2 tablespoons white balsamic vinegar (red wine may also be substituted)
1 tablespoon whole grain mustard
1 tablespoon pure maple syrup
1 clove garlic, minced
⅓ cup olive oil
Salt and freshly ground black pepper, to taste
1 1/2 pounds fingerling potatoes, halved lengthwise
1 tablespoon olive oil
Salt and freshly ground black pepper, to taste
1 bunch asparagus, ends trimmed
2 ears corn, husked

Instructions

Preheat the grill to medium and brush the grates with oil.
Prepare the vinaigrette by combining the vinegar, mustard, maple syrup, and garlic in a small bowl. Whisk in the olive oil until emulsified and season with salt and pepper to taste.
Place the potatoes in a large bowl and toss with olive oil, salt, and pepper. Grill the potatoes cut side down for 15-20 minutes, turning occasionally, until tender and grill marks appear.
Meanwhile, toss the asparagus and corn with olive oil, salt, and pepper. Grill the asparagus for 5-7 minutes and the corn for 10-12 minutes, turning occasionally.
Remove the vegetables from the grill and let them cool slightly. Cut the asparagus into bite-sized pieces and slice the corn kernels off the cob.
In a large bowl, combine the grilled potatoes, asparagus, and corn. Drizzle with the vinaigrette and toss to coat. Serve warm or at room temperature.

Notes

Frozen or canned corn may be used as a time saver. Simply heat according to package instructions.
Potato salad can be customized with whatever you have on hand. Crumbled bacon and chopped hard boiled egg are great alternatives as well!
Dressing may be made in advance and stored in the fridge in an air tight container.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Side Dish
Method: Grilling
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 250
Sugar: 6
Sodium: 150
Fat: 12
Carbohydrates: 35
Fiber: 5
Protein: 4