Ingredients

Mustard Vinaigrette

¼ cup Gran Mendoza Extra Virgin Olive Oil + more for garnish

2 tablespoons whole grain mustard

1-2 tablespoons champagne vinegar

Salad

1½ -2 pounds Yukon gold potatoes cut in half or quarters

6 spears asparagus spears ends trimmed

2 green onions sliced thin

2 tablespoons capers

½ teaspoon Kosher salt

½ teaspoon ground black pepper

½ cup finely chopped parsley + more for garnish

2 hard boiled eggs chopped

Instructions

Add the potatoes to a pot of cold water and bring put a boil and cook until potatoes are just fork tender, about 15 minutes. Once done, drain and run under cold water. This can also be made ahead of time.

while the potatoes are cooking, whisk the vinaigrette in a bowl. Add the olive oil, mustard and champagne vinegar to the bottom of a large bowl and whisk until emulsified.

Heat an indoor grill pan or outdoor grill to high heat and lightly brush with oil.

Grill the potatoes and asparagus until lightly charred on all sides, about 4-5 minutes.

Once done, remove the vegetables from the grill and chop them into ¾ to 1-inch pieces and add to the vinaigrette while still warm along with the capers, parsley, green onion and salt and pepper and toss to combine well.

Transfer the potato salad to a platter and top with the chopped hard-boiled eggs, more fresh herbs and final drizzle of olive oil.

Recipe and photo by Samantha Ferraro of Little Ferraro Kitchen