side dishes
Grilled Potato & Arugula Salad
I might be from the land of meat and potatoes, but you all know how that my heart lies with the green stuff. I rarely eat potatoes, but I just couldn’t pass up these little cuties. And since it’s summer, I felt I needed to share a true picnic/cookout side dish.
Ingredients
- 1 pound little potatoes, sliced in half
- salt, pepper
- olive oil, for roasting/grilling
- a few big handfuls of arugula
- ¼ cup chopped chives
- 1-2 tablespoons capers
- lemon juice and zest
- ½ small red onion
- a good splash of sherry vinegar
- generous pinches of salt
- 2 tablespoons olive oil
- 1-2 tablespoons sherry vinegar
- ½ -1 teaspoon dijon mustard
- 2 cloves chopped garlic
- squeeze of lemon
Directions
- Slice potatoes in half and season with salt and pepper.
- In a small bowl, combine the red onions with sherry vinegar and salt. Chill while you make everything else (or make ahead, the longer they sit the better).
- Whisk together the dressing ingredients at the bottom of a large bowl. Set aside.
- Heat a grill pan* to high heat and brush with oil. Place the potatoes, cut side down and let them cook without moving them until nice char marks start to form (flip one to check).
- Flip them, add a good squeeze of lemon juice and continue cooking until roasted on the outside and tender in the middle. Reduce heat and cover if necessary (my grill pan doesn't have a cover, but we placed a baking sheet over it). I cooked my 1" potatoes for about 20-25 minutes total.
- Transfer cooked potatoes to the large bowl with the dressing and toss to coat. Let cool and toss with arugula, onions, capers, chives and lemon zest.
- Taste and add more dressing to your liking. Serve at room temp, or make ahead and chill.
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