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Potato, Corn and Asparagus Salad

This colourful summer in a salad is a great way to enjoy garden and market vegetables!

A yummy sneak peek recipe from Best of Bridge Everyday Celebrations

  1. 4 cobs of corn, shucked
  2. 8 oz (250 g) asparagus spears
  3. 1 red bell pepper, quartered
  4. 3 tbsp (45 mL) canola oil, divided
  5. 1 ½ lb (750 g) mini potatoes
  6. 1/3 cup (75 mL) chopped fresh basil
  7. 3 tbsp (45 mL) cider vinegar
  8. 3 tbsp (45 mL) chopped sun-dried tomatoes in oil, drained
  9. 1 large garlic clove, minced
  10. 2 tsp (10 mL) Dijon mustard
  11. ½ tsp (2 mL) salt
  1. Toss cobs of corn, asparagus and pepper with half of the oil. Place on greased grill over medium-high heat; close lid and turn occasionally for about 10 minutes or until golden and crisp. When cool enough to handle, cut corn kernels off cob and place in a large bowl. Chop asparagus and pepper and add to bowl.
  2. Meanwhile, bring a large pot of salted water to a boil over high heat. Add potatoes and cook for about 10 minutes or until tender. Remove with a slotted spoon and drain well. Quarter potatoes and add to bowl. Stir in basil.
  3. In a small bowl, whisk together remaining oil, vinegar, sun-dried tomatoes, garlic, mustard and salt. Toss with vegetables to coat. Serves 4.
  1. Tips
  2. If you need to use up leftover grilled or rotisserie chicken, be sure to add some to the salad. It will make for a heartier salad.
  3. Want some more zing to your salad? Emily’s cousin Maria suggests adding another splash of vinegar when serving!
The Best of Bridge

This recipe is available in the book Best of Bridge Everyday Celebrations.