Barbecued asparagus and kipfler potato salad
1
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 8 • Difficulty: Easy
Golden BBQ potato with a creamy lemon and buttermilk dressing.
Ingredients
Potato(es)
650 g, (kipfler), washed, thickly sliced diagonally
Asparagus
3 bunch(es), trimmed
Buttermilk
⅓ cup(s), (80ml)
Fresh lemon rind
2 tbs, (one 5cm-piece, grated) (2nd 5cm-piece, cut into thin strips to garnish)
Lemon juice
1 tbs
Whole grain mustard
1 tbs
Fresh chives
½ cup(s), finely chopped, coarsley chopped
Oil spray
1 x 3 second spray(s)
Instructions
1
Boil the potato for 8–10 minutes or until tender. Drain well and set aside to cool for 5 minutes.
2
Preheat a chargrill or barbecue on high. Lightly spray the potato and asparagus with oil. Chargrill the potato for 1–2 minutes each side or until lightly charred. Transfer to a serving platter. Chargrill the asparagus, turning, for 2 minutes or until tender. Transfer to the platter with the potato.
3
Combine the buttermilk, grated lemon rind, lemon juice and mustard in a small jug. Season with salt and pepper. Drizzle over potato and asparagus. Serve sprinkled with the chives and strips of lemon rind.
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