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Grilled Potato and Asparagus Salad

I’d like to introduce the newest addition to “Casa Diehl”- a Uniflame 15,000 BTU gas grill. I am well aware that this is commonly known as a “tailgating grill” but when your outdoor space is approximately 10 feet by 5 feet and propane tank size is limited, it is making the best of a very small situation.

This grill is bigger than our previous grill and is more powerful. Perhaps the biggest improvement is that it is on a stand which eliminates the need to stoop and bend to grill…those of a certain age will appreciate that fact.

More heat and more space have opened up more opportunities. As the warmer weather continues to build, we will be relying on this little emerald gem more often.

While not the first dish that has come off the grill, this side dish is a good place to start. Potatoes (russet this time) and Asparagus grilled up golden brown and dressed with a Honey Mustard Dressing is the perfect accompaniment to any grilled protein. It is also one of those basic recipes that can be adapted to a garden of possibilities.

This recipe served two generously with leftovers to go into a Strata, Salad, or Midnight Snack. Adjust the amounts to suit your needs. The same goes for the type of potato you use. Red potatoes would be wonderful as would Yukon Golds…

Grilled Potato and Asparagus Salad
Print Recipe
Servings
2 +leftovers
Servings
2 +leftovers
Grilled Potato and Asparagus Salad
Print Recipe
Servings
2 +leftovers
Servings
2 +leftovers
Ingredients
Honey Mustard Dressing
Servings: +leftovers
Instructions
  1. In separate bowls, toss the asparagus and potatoes (along with the onions) with a little olive oil and season with salt and pepper. In the meantime heat a grill basket over a medium high flame.
  2. Add the potatoes and onions to the basket and cook tossing occasionally for 10 minutes or so. The potatoes should be softening and everything should begin to look golden.
  3. Add the asparagus to the basket and toss to combine. Continue to cook until the asparagus is tender crisp and the potatoes are tender. 5 - 8 minutes.
  4. Transfer the vegetables to a serving bowl. Shake the dressing ingredients together in a jar with a tight fitting lid. Pour the dressing over the veggies and toss to coat. Serve.
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Loaded Baked Potato Salad

DIGITAL CAMERAWho doesn’t love a loaded baked potato?  I’ve created a salad that has all the flavors and texture of a baked potato including all the toppings that transform the lowly spud from plain to awesome including a sour cream based dressing.DIGITAL CAMERA It is a comfort food that never gets old, at least in my world. This isn’t a typical Mama D healthy recipe, but it is darned good and deserves to be shared. It’s the perfect dish for a party or pot luck because it serves a small army (well at least 10 people) and goes with almost anything.

This is truly a Baked Potato Salad The recipe starts with russet potatoes that are cut in chunks and baked in the oven instead of boiled. DIGITAL CAMERA

This salad features a Blackened Cajun Potato Shaker spice blend made by Urban Accents. DIGITAL CAMERAThis blend isn’t too salty or spicy, but has lots of paprika and cumin and sweet spices, too. I’ve used it in all kinds of potato dishes and it works on lots of other vegetables as well.DIGITAL CAMERAGive this recipe a try the next time you have lots of mouths to feed. And yes, you can use low or non fat sour cream and mayo. You could even use reduced fat cheese. However, please don’t use turkey bacon…

Loaded Baked Potato Salad
Print Recipe
Servings
10
Servings
10
Loaded Baked Potato Salad
Print Recipe
Servings
10
Servings
10
Ingredients
Servings:
Instructions
  1. Preheat the oven to 375 degrees. Scrub the potatoes and allow to dry. Leave the skin on and cut into approximately 1 inch chunks.
  2. Line 2 large baking sheets with foil. Lightly coat the foil with cooking spray. Lay the potato chunks on the sheets in a single layer. Try to not have the chunks touch.
  3. Bake the potatoes for 15 minutes. Stir to turn the chunks over and bake for another 15 minutes or until the potatoes are tender and lightly browned. Remove from the oven and allow to cool.
  4. While the potatoes are baking, chop the bacon into 1/2 inch pieces and brown in a large fry pan until crisp. Remove from the pan and drain on paper towels. Set aside, reserving 1 tablespoon for garnish.
  5. Slice the green onions thinly including a little of the green part. Set aside .
  6. Coarsely grate the cheese and set it aside as well, reserving 1/4 cup for garnish.
  7. When the potatoes are cool, put them in a large bowl. Add the green onions,and the bacon and cheese that were not set aside for garnish and toss to combine.
  8. In a small bowl, combine the sour cream mayo, pepper, 2 tablespoons of the chives, and the Cajun seasoning. Stir to combine and taste. Make any adjustments to the seasoning that you want.
  9. Add the dressing to the potato mixture and toss to coat. If the mixture seems too thick gradually add milk to thin it. You may need more than the 2 tablespoons.
  10. Taste the salad at this point and adjust the seasonings once more (it's a lot of stuff to season). Chill for at least 2 hours or overnight.
  11. When ready to serve, top with the reserved cheese, bacon, and chives.
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