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Asparagus Potato Salad with Lemon Vinaigrette by For Good Granola
Thanks to this sweet and savory curry granola from For Good Granola, you can add a burst of crunch and delicious flavor to a summer staple—potato salad! This one in particular highlights asparagus and is brightened with a lemon vinaigrette. Time to make this mouthwatering new take while the temps are still high!
Category
Appetizer
Servings
8
Prep Time
10 minutes
Cook Time
45 minutes
Make the most popular potato salad at any backyard BBQ with this hit from For Good Granola! By adding For Good Granola's Sweet Curry granola, along with asparagus and a lemony vinaigrette, you'll be guaranteed a side that's definitely not boring!
Author:Kiley Fields
Ingredients
1 lemon, zested
1/4 cup lemon juice
2 T rice wine vinegar
-
2 t honey
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2 T Dijon mustard
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10 T olive oil
To taste: salt and pepper
1 lb small Yukon gold potatoes
2 lbs asparagus, medium thickness, trimmed
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2 T canola or avocado oil
1 small bunch parsley, trimmed, roughly chopped
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3/4 cup For Good Granola, Sweet Curry, divided
To taste: salt and pepper
Directions
In a small bowl whisk to combine lemon zest and juice, vinegar, honey, Dijon, salt and pepper. While continuing to whisk, slowly add olive oil until combined and fully emulsified. Taste and adjust with additional lemon juice, salt and pepper. Set aside until assembly.
Add potatoes to a large pot and fill with water. The water should be about 2 inches above potatoes. Bring to a boil. Once boiling, add salt and stir to dissolve. Cook potatoes until they are fork tender, about 8-12 minutes (this will depend on the size of your potatoes). Drain and let cool.
Preheat gas grill to medium-high heat. When cool enough to handle cut potatoes in half lengthwise and transfer to medium bowl. Toss with canola or avocado oil and a few grinds of pepper. Grill potatoes, cut side down first, until they are golden brown around edges and grill marks appear, about 3-5 minutes. Flip and repeat on second side. Transfer potatoes to cooling rack or sheet pan to cool completely. When potatoes are cooling blanch asparagus.
Prepare a bowl of ice water that will comfortably fit asparagus. Bring a large pot of water to a boil and season with salt. Drop trimmed asparagus into boiling water and cook until just al dente, about 2 minutes. Immediately transfer asparagus to ice water to stop the cooking process. Drain and dry asparagus well in clean kitchen towels. Cut blanched and dried asparagus stalks in thirds on bias. Transfer to a large bowl.
To bowl with asparagus, add parsley and cooled potatoes. Add half of vinaigrette and toss vegetables until evenly coated. Taste and adjust with additional vinaigrette, salt and pepper. Add 1/2 cup of Sweet Curry granola to dressed salad and toss to combine. Plate salad on serving platter and sprinkle with remaining granola before serving.
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