When making potato salad, I usually just go the traditional route, potatoes, hard boiled eggs, mayo, pickles, and onion (at least that is what is traditional in our family), but since it is a long weekend and it is grill season (in most areas of the country) I wanted to make a really special potato salad for you!
A couple of posts ago, I wrote about how, as much as I love grocery shopping (when I was a little kid I would dream about “accidentally” getting locked in the grocery store overnight and getting to eat all my favorite foods without having to pay for them), it can be a little overwhelming when they don’t always have exactly what I need.
Well, yesterday I realized that grocery stores can also be very overwhelming when they do have exactly what you need, plus a bunch of other things that you just really want. I was planning on making a grilled asparagus potato salad with a lemon dijon dressing, at least that is what I was thinking before I went to the store.
I’ve been wanting to grill pretty much everything these days and I thought that grilled asparagus would add a really nice flavor to this potato salad.
I grabbed my asparagus and then I just happened to notice the fresh corn on the cob sitting in the bin right next to the asparagus. Ever since I made my grilled corn crostini I’ve been lusting after grilled corn. So, I decided it would be a great idea to grab an ear of corn and throw that on the grill too.
I usually put red onion in my potato salad, but wanted something a little bit milder, but still nice and crunchy, so I grabbed a shallot. Doesn’t it kinda look like a mouse?! Or maybe I’m just crazy…
I’m a crunchaholic, so naturally I couldn’t pass up these radishes to add a little more bite and a little more crunch!
And then I saw the watercress, I love the way they grow it hydroponically and they sell it with the roots still embedded in the soil. When I was a really little kid, we lived out in the middle of nowhere with beautiful meadows and natural creeks and streams that had watercress growing wild in them. To this day, whenever I see it at the store, it reminds me of my childhood and makes me really happy. So, really, I had no choice but to buy it and add it to the potato salad.
I finally had all my ingredients that I was going to put into the salad and it was time to focus on the dressing. As much as I love a good lemon and dijon dressing, I wanted to add one more fresh flavor to it, so I grabbed a pack of dill and it was the perfect addition. I promise that all grocery store trips aren’t this scatterbrained, but it was well worth it, because this potato salad is pretty delicious and perfect for the summer!
- 6 – 8 Yukon Gold Potatoes, cut into bite size cubes
- 1 ear of corn
- About 3/4 bunch of asparagus, with about 1 inch trimmed off the bottoms
- 2 radishes, cut in half and sliced thinly
- 2 tablespoons diced shallot, small dice
- 1/4 cup watercress leaves, packed tightly
- 1 tablespoon chopped dill
- lemon wedges for squeezing over top, if desired
- 1 cup Vegenaise, or mayonnaise
- 1 clove garlic, roughly chopped
- Juice of 1 whole lemon
- 2 tablespoons chopped dill
- 2 tablespoons dijon mustard
- About 5 leaves of basil, roughly chopped
- Pinch of salt
- Small pinch of pepper
Lemon Dill Dijon Dressing:
- In a blender, combine all dressing ingredients and blend for about 10 seconds, or until you have a smooth, creamy consistency. Set aside in the refrigerator.
- Place cubed potatoes into a large pot and cover with cold water. Place on medium heat and bring to a boil. Boil for about 25 minutes, or until potatoes are fork tender, but not mushy. Drain potatoes and place into a large bowl.
- Peel down the top of the corn husk and remove all the corn silk. Wrap corn husk back around the corn and soak in water for about ten minutes. Turn on the grill to medium heat. Take corn out of water and shake off excess water. Place corn on heated grill and grill for about 20 minutes, or until corn kernels can easily be pierced with a fork, flipping occasionally. Let corn cool and then carefully cut the corn off the cob with a large, sharp knife.
- Place the asparagus on a large plate or sheet pan and drizzle with a little bit of olive oil and season with salt and pepper. Toss to make sure all asparagus are coated. Place asparagus on the grill for about 5 – 10 minutes, or until tender, flipping occasionally. Let asparagus cool and then chop into about 1 inch pieces.
- Add the grilled corn, asparagus pieces, radishes, shallots, and watercress to the large bowl with potatoes. Pour desired amount of dressing over and mix until everything is combined and coated with dressing. Throw in 1 tablespoon of chopped dill and season with salt and pepper to taste.
- If desired, squeeze fresh lemon juice over the top right before serving.
I think this is Cheeto’s tough guy look!