Garnish with 2 cups grape tomatoes or 2 handfuls of baby spinach.
Instructions
1
Whisk 1/4 cup oil with the vinegar, gherkins, dill, parsley, chives, mustard, honey and half the salt and pepper. Set aside.
2
Cook the potatoes in boiling salted water for 10 minutes or until fork tender. Drain well. Toss with the remaining oil, salt and pepper. Transfer to a disposable foil roasting pan.
3
Preheat the grill to medium-high; lightly coat the grate with cooking oil. Place the roasting pan on the grill. Cook, stirring occasionally, for 10 minutes, or until lightly golden brown.
4
Toss the asparagus with 2 tablespoon of the vinaigrette. Grill, turning as needed, for 5 minutes or until tender-crisp.
5
Grill the kielbasa for 1 to 2 minutes per side or until well-marked and heated through.
6
Cut asparagus into bite-size pieces. Toss potatoes, asparagus and kielbasa with remaining vinaigrette.
7
Serve warm or room temperature.
Tips
If you can’t find fingerlings, use baby new potatoes. Right before serving, toss in a few handfuls of baby spinach or 2 cups grape tomato halves.
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