Two-Potato Salad with Salsa Verde Recipe - Clean Eating Magazine

Two-Potato Salad with Salsa Verde

This salsa verde–drizzled potato salad is made with red and sweet potatoes and asparagus. It's sure to be a new favorite on the cookout recipe roster.
Two-Potato Salad with Salsa Verde recipe

Two-Potato Salad with Salsa Verde

Tomatillos: The Other Tomato

Vibrant green with a thin, papery wrapping known as the husk, tomatillos have a slightly acidic and vegetal flavor compared to the more commonly available red type. Remove the husk and rinse the fruit before eating as there is a slight stickiness to the outer fruit. Unique to this varietal is the phytochemical Ixocarpalactone-A, which is both antibacterial and cancer preventive.

Check out more Baja-Mediterranean recipes here.

  • 4Servings


  • 3 green onions, trimmed 
  • 3 large tomatillos, cut cross-wise
  • 1 jalapeño chile pepper, seeded and quartered
  • 4 cloves garlic, unpeeled
  • 3 tbsp olive oil, divided
  • ¾ tsp sea salt, divided
  • ¾ tsp black pepper, divided
  • ½ cup loosely packed fresh cilantro
  • 12 oz fingerling potatoes, halved lengthwise (or quartered, if large)
  • 1 large sweet potato, cut into ½-inch-thick wedges
  • 8 oz thin asparagus, trimmed


1. Preheat grill to medium. In a large bowl, combine green onions, tomatillos, jalapeño, garlic, 1 tbsp oil and ¼ tsp each salt and pepper. Toss to coat. In a grill basket, grill vegetables for 5 to 6 minutes, turning halfway. Set aside to rest for 10 minutes. Peel garlic.

2. Make salsa verde: To a food processor, add grilled vegetables, cilantro, 1 tbsp oil and ¼ tsp each salt and pepper. Pulse to finely chop, scraping sides of bowl halfway. Transfer to a bowl and set aside.

3. Grill potatoes and asparagus: In a large bowl, toss fingerlings, sweet potatoes, asparagus, remaining 1 tbsp oil and ¼ tsp each salt and pepper. With grill still on medium heat, grill, covered, until marked and tender, turning halfway, about 6 minutes for asparagus and 12 minutes for potatoes. Transfer asparagus to a cutting board; add potatoes to a large mixing bowl.

4. Slice asparagus into 1-inch pieces. To bowl with potatoes, add salsa verde and grilled asparagus. Toss to coat.

Nutrition Information

  • Serving Size: ¼ of recipe
  • Calories: 215
  • Carbohydrate Content: 28 g
  • Fat Content: 11 g
  • Fiber Content: 6 g
  • Protein Content: 4 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 381 mg
  • Sugar Content: 5 g
  • Monounsaturated Fat Content: 8 g
  • Polyunsaturated Fat Content: 1 g