grilled potato & arugula salad

Grilled Potato & Arugula Salad // loveandlemons.com

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.

These little ones grill up so well – they cook through without having to boil them first, and they get that nice charred edge. Off the grill, I drizzled them with a lemony dijon dressing. I let that soak in for a bit and then tossed them peppery arugula, pickled red onions, capers and chives. The end result… bright & tangy, filling but still light. I might just be eating a lot more potato salads this summer.

Grilled Potato & Arugula Salad // loveandlemons.com

We ate this alongside some grilled salmon. The leftover potatoes were even better the next day – I snacked on them for lunch, and then repurposed what was left for a second’s night dinner… I made full-meal salads by adding more arugula, smoked salmon, chopped cucumbers, pine nuts and a bit of the dressing that I had leftover.

grilled potato & arugula salad
 
Serves: serves 4 as a side
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
quick pickled red onions: (optional)
  • ½ small red onion
  • a good splash of sherry vinegar
  • generous pinches of salt
dressing:
  • 2 tablespoons olive oil
  • 1-2 tablespoons sherry vinegar
  • ½ -1 teaspoon dijon mustard
  • 2 cloves chopped garlic
  • squeeze of lemon
Instructions
  1. Slice potatoes in half and season with salt and pepper.
  2. 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).
  3. Whisk together the dressing ingredients at the bottom of a large bowl. Set aside.
  4. 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).
  5. 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.
  6. 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.
  7. Taste and add more dressing to your liking. Serve at room temp, or make ahead and chill.
Notes
*if using an outdoor grill, you may need a pan or grill basket so the potatoes don't fall through the grates. You could also could boil your potatoes or roast them in the oven.

23 comments

  1. Emma from coconutandberries.com on said:

    These little new potatoes and sweet potatoes are the only kinds I’m really in to. This salad looks perfect. I’m really regretting not having planted rocket (arugula) this year- I miss being able to just pick a handful for salads.

    • jeanine from loveandlemons.com on said:

      Me too, they’re less starchy aren’t they? I just love how arugula is called rocket over there :)

  2. oh i adore waxy potatoes, especially when cold. I have been known the cook them in preparation for nibbles the next day or night. Grilling potatoes is such a summery idea that I have to try it, beautiful.

    • jeanine from loveandlemons.com on said:

      I couldn’t stop eating them the next day, a bite here and there – they were pretty addicting :)

  3. Eileen from hampiesandwiches.blogspot.com on said:

    Potatoes are some of my favorite vegetables ever–so much so that I’m totally willing to turn on the oven in the middle of summer occasionally. :) So amazing with greens in a salad like this!

    • jeanine from loveandlemons.com on said:

      I loved these teeny ones because technically you could grill them outside and not turn on your oven. (Although where I live, our outside is an oven so we made them in our temperature-controlled kitchen :).

  4. Tieghan from halfbakedharvest.com on said:

    Gorgeous! I love grilled potatoes and these flavors sound awesome!

  5. Connie from heshewee.wordpress.com on said:

    I absolutely have to make this, it looks like the perfect summer salad. Great share!

  6. Clotilde from meltingpotaufeu.wordpress.com on said:

    This is the perfect dish for a picnic! I love the different colored potatoes! Great post!

  7. Kathryn from londonbakes.com on said:

    I love this idea of grilled potato salad especially when you use such overwhelmingly cute potatoes!

  8. Oh my gosh YUM, I make something so very similar. It is a summer staple in our house. Sometimes I add kale if that’s what we have on hand, plus I usually add tons of fresh herbs and toasted pine nuts if I have them. Of course your photos make my salad look like slop comparatively. Stop being so awesome please ;)

  9. Such lovely flavours here. I am crushing on that red onion pickle recipe. A little potato is the cutest thing! x

  10. I love the addition of arugula to these warm potatoes. A little bit of peppery bite and pickled red onion with the mustardy vinaigrette, mmmmm!

  11. I simply love salads like this. And with salmon! I bet crazy good.

  12. Pingback: Roundup // July 19th – B U N C H

  13. Pingback: weekend links – july 26, 2013 | aneelee

  14. I just made this salad last night and must say that it was just incredible. I didn’t have sherry vinegar, so used white balsamic which worked beautifully. Thank you so much for posting it, and for sharing so much on this blog.

  15. Scarlet from familyfocusblog.com on said:

    This looks delish. I am pinning it to my vegan board right now:)

  16. Pingback: Awesome Vegetarian Meals…. | Recipes For You 2013

Post a comment

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this recipe:  

Current ye@r *