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Photo of Barbecued asparagus and kipfler potato salad by WW

Barbecued asparagus and kipfler potato salad

2
Points®
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
8
Difficulty
Moderate
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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