Home Recipes Grilled Potato and Arugula Salad

Grilled Potato and Arugula Salad

With crisp potatoes, lemony Dijon dressing, pickled red onions and peppery arugula, this light and bright summer salad packs deliciously tangy flavor.

Featuring USA Potatoes

Ingredients

	Salad
500 g	small potatoes, sliced in half drizzle of olive oil, for roasting/grilling
	juice of 1/2 a small lemon
100 g	arugula
2 tbsp	pickled onions
2 tbsp	capers, drained
tsp	lemon zest
1/2	small red onion, thinly sliced
	salt, pepper
	Quick Pickled Red Onions
1/2	small red onion, thinly sliced
2 tbsp	sherry vinegar
	few generous pinches of salt
	Dressing
2 tbsp	olive oil
1.5 tbsp	sherry vinegar
1 tsp	Dijon mustard
2	cloves chopped garlic
	juice of 1/2 a small lemon

Step 1
Slice potatoes in half, drizzle with olive oil and season with salt and pepper.
Step 2
In a small bowl, combine the onion slices with sherry vinegar and salt. Chill for at least 1 hour.
Step 3
Whisk together the dressing ingredients in a large bowl. Set aside.
Step 4
Heat a grill pan* to high heat and brush with oil.
Step 5
Place the potatoes, cut side down and let them cook without moving them until nice char marks start to form (flip one to check). After one side is well cooked, flip them and add a good squeeze of lemon juice.
Step 6
Continue cooking until potatoes are roasted on the outside and tender in the middle. Reduce heat and cover if necessary. (If using a grill pan without a lid, you can cover it with a small baking sheet).
Step 7
Small 1” potatoes should cook for a total of approx. 20-25 minutes.
Step 8
Transfer warm cooked potatoes to the large bowl and toss with the dressing.
Step 9
Let cool to room temp and toss with arugula, pickled onions, capers, chives and lemon zest.
Step 10
Taste and add more dressing to your liking.
Step 11
Serve at room temp, or make ahead and chill.

see all recipes

Grilled Potato and Arugula Salad

Ingredients

Salad

Quick Pickled Red Onions

Dressing

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

Step 7

Step 8

Step 9

Step 10

Step 11

You might also like

Farro with California Prunes, Butternut Squash & Pecans

Beef Chili

Fall Wild Rice Pilaf