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2 July, 2018

Grilled Vegetable Potato Salad

Posted in : Recipes on by : Chef Patricia

Salad:

1 cup Asparagus, grilled, bite size

1/2 cup Onions, grilled, diced

1/2 cup Bell Peppers, grilled, diced

1/2 cup Yellow Squash, grilled, diced

1/2 cup Zucchini, grilled, diced

2 Ears of Corn, grilled, kernels removed

2 Baked Potatoes, peeled, diced

Dressing:

2 cup Mayo

2 cup Sour Cream

1/4 cup Fresh Parsley, minced

1/4 cup Fresh Lemon Juice

Salt & Pepper to Taste

Combine all vegetables in a large bowl. In a separate smaller bowl combine all dressing ingredients. Pour the dressing over the salad and toss to coat. Serves 8 and is best at room temperature.