Grilled Garden Potato Salad
A honey-and-mustard vinaigrette adds a zesty flavor to this colorful side, which can be served hot or cold. Yukon Gold potatoes hold their shape well on the grill.
- 20 min.
- 20 min.
- Prepare a charcoal or gas grill for direct grilling over medium heat. Cut a 24×15-inch piece of heavy foil; set aside.
- Scrub potatoes thoroughly; pat dry. Cut potatoes into large chunks; place in center of foil. Drizzle with 1 tablespoon oil; sprinkle with ¼ teaspoon salt and the black pepper. To form a packet, bring up opposite edges of foil; seal with a double fold. Fold remaining edges to completely enclose potatoes, leaving space for steam to build. Grill packet over medium heat for 15 to 20 minutes or until potatoes are almost tender.
- Carefully unwrap foil packet. Grease grill rack well. Using tongs, transfer potatoes and asparagus to grill rack. Brush vegetables generously with 2 tablespoons oil. Grill for 5 to 8 minutes or until tender, turning once. Remove from grill; cut potatoes and asparagus into bite-size pieces.
- Meanwhile, in a medium bowl. whisk together vinegar, honey, mustard, ¼ teaspoon salt and the red pepper. Slowly whisk in remaining 3 tablespoons oil. Add chopped basil. Stir in potatoes, asparagus and tomatoes. Sprinkle with pine nuts. If desired, garnish with basil leaves.