Warm Potato Salad with Feta and Asparagus
I am a planner, yep a list maker.
Can’t help it, it’s part of my DNA.
I am the one in our family that packs 1 week in advance of a vacation.
In case those cute little shorts from last year don’t fit (gasp), I need time to pick up a new pair (or two).
Or perhaps a few things need mending or dry cleaning, that takes time you know.
I like to be prepared.
Yesterday being Monday, I was in planning mode for the week.
Had compiled a grocery list for the next few days, made the trek to the big fancy grocery store that is 20 minutes away from home.
Even made sure to check the fridge first for fresh parsley, because it can be mistaken for cilantro in the crisper you know.
So, when we lost power yesterday I was all in a tizzy about dinner.
I had it all planned of course.
And using the oven featured prominently in the arrival of dinner to the table.
So shifting gears I made the same dinner, using the BBQ instead.
Brilliant!! Less washing up of sheet pans I would have to employ to roast the potatoes and a separate one for the asparagus.
Out came the grill basket, from the deep dark recesses of the pantry.
I love this grill accessory!
Totally forgot we had one.
How have we survived all winter without this fabulous invention?
These prosciutto wrapped shrimp were perfect with the warm potato salad, and BBQ friendly I might add.
Dinner was a huge hit with the carnivores, since they devour anything wrapped in bacon.
Of course our Veggie girl had her shrimp sans prosciutto, naturally.
Ingredients
- 3 cups Peewee Potatoes (really called that) or other small butter potatoes, cut in half
- 6 Tbs grape seed oil, or olive oil or canola
- 2 tsp dried parsley
- 2 tsp dried thyme
- 2 cloves garlic, passed through press
- 1 large bunch aparagus, the big thick ones
- 4-6 oz feta
- 4 scallions, sliced thin
- 3 Tbs fresh oregano, chopped fine
- 3 Tbs fresh parsley, chopped fine
- Salt and pepper to taste
Instructions
Heat BBQ.
Wash and cut potatoes.
Mix oil with parsley, thyme and garlic. Add potatoes and half oil mixture to large bowl, toss to coat.
Pour potatoes into grill basket and set on BBQ over med-high heat. Stir every few minutes.
In the meantime cut up aparagus and toss in bowl with the rest of the oil.
Add to grill basket, give a good stir.
Grill until potatoes are fork tender and aparagus are done, approx. 10-15 minutes total time on grill.
In large serving bowl add potatoes and asparagus, gently stir in feta and scallions.
Sprinkle with fresh herbs and serve.
https://pamelasglutenfreerecipes.com/gluten-free/warm-potato-salad-with-feta-and-asparagus/