1
Preheat a well-oiled grill to medium- high heat. (TIP: If using a grill pan, you’ll heat it in Step 2.) Wash and dry produce.
Dice potatoes into 3⁄4-inch pieces. Place in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until fork-tender, 10-12 minutes. Drain and rinse under cold water; transfer to a large bowl and let cool completely. TIP: Spread potatoes out around edges of the bowl to help them cool more quickly.
Cut broccoli into bite-size pieces if necessary or trim and discard woody bottom ends from asparagus. (Save carrots for another use.)