Best 2 Grilled Potato Arugula Salad Recipes
Calling all potato and arugula enthusiasts: get ready to embark on a culinary journey that will tantalize your taste buds and leave you craving more. Our grilled potato arugula salad is a symphony of flavors and textures, featuring perfectly charred potatoes, peppery arugula, tangy balsamic vinaigrette, and a sprinkle of nutty Parmesan cheese. This delightful dish is not only visually appealing but also packed with nutrients, making it a guilt-free indulgence.
But the culinary adventure doesn't stop there. We've curated a collection of equally enticing recipes that will complement your grilled potato arugula salad perfectly. From the zesty lemon-herb grilled chicken that adds a burst of freshness to the smoky grilled halloumi cheese that provides a delightful contrast in texture, these recipes offer something for every palate. And let's not forget the grilled asparagus with balsamic glaze, a simple yet elegant side dish that elevates the entire meal.
So, gather your ingredients, fire up the grill, and prepare to indulge in a feast that will leave you feeling satisfied and craving seconds. Our grilled potato arugula salad and its accompanying recipes are sure to become your new favorites for summer gatherings, potlucks, or simply a delightful weeknight dinner.
GRILLED POTATO SALAD WITH ARUGULA, GOAT CHEESE AND LEMON-MUSTARD-TARRAGON VINAIGRETTE
Steps:
- Put the potatoes in a pot of generously salted water and bring to a boil over high heat. Boil until the potatoes are just tender, about 8 minutes. Drain and cool slightly, then cut the potatoes into quarters.
- Heat a charcoal or gas grill to medium-high.
- Toss the potatoes with a little canola oil and season with salt and pepper. Put the potatoes in a grill basket and grill, covered, tossing and turning occasionally, until lightly charred in spots, about 5 minutes.
- Transfer the potatoes to a bowl and immediately add the vinaigrette. Put the arugula on top and scatter the goat cheese over the arugula. Season with salt and pepper. Quickly and gently fold the mixture once or twice to combine. Serve warm or at room temperature.
- In a medium bowl, whisk together the lemon zest and juice, mustard, tarragon, honey, and a little salt and pepper. Slowly whisk in the olive oil until emulsified.
Nutrition Facts : Calories 400 calorie, Fat 23 grams, SaturatedFat 6 grams, Cholesterol 13 milligrams, Sodium 550 milligrams, Carbohydrate 39 grams, Fiber 4 grams, Protein 10 grams, Sugar 5 grams
GRILLED POTATO & ARUGULA SALAD
Looking for a new twist on an old picnic classic? This colorful potato salad has both sweet and Yukon Gold potatoes, fresh greens, some Cajun heat and a cool yogurt dressing. -Nancee Melin, Tucson, Arizona
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Pierce sweet potatoes and Yukon Gold potatoes; microwave, uncovered, on high for 4 minutes, turning once., When potatoes are cool enough to handle, peel and cut into 1/2-in. slices. Sprinkle with 4 teaspoons Cajun seasoning, 1/8 teaspoon salt and 1/8 teaspoon pepper., Place potato slices on a grilling grid; transfer to grill rack. Grill, covered, over medium heat for 15-20 minutes or until tender, turning occasionally., In a large bowl, combine the yogurt, lemon juice, garlic and remaining Cajun seasoning, salt and pepper. Gently fold in the arugula, tomatoes, olives, onions and potatoes.
Nutrition Facts : Calories 116 calories, Fat 3g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 535mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
Tips:
- Choose the Right Potatoes: Opt for firm and waxy varieties like Yukon Gold or Red potatoes, which hold their shape well when grilled.
- Cut Potatoes Evenly: This ensures uniform cooking. Aim for 1-inch thick slices or wedges.
- Parboil the Potatoes: This step is optional but recommended. Parboiling helps the potatoes cook through evenly and reduces grilling time.
- Use Direct and Indirect Heat: Create two zones on your grill – one with direct heat for grilling the potatoes and another with indirect heat for roasting vegetables.
- Grill the Potatoes First: Start by grilling the potatoes until tender and slightly charred. Then, move them to the indirect heat zone to finish cooking.
- Roast the Vegetables: While the potatoes are grilling, roast the vegetables on the indirect heat zone. This method brings out their natural sweetness and flavors.
- Make a Simple Dressing: A simple vinaigrette made with olive oil, lemon juice, salt, and pepper complements the salad perfectly.
Conclusion:
This grilled potato arugula salad is a delightful combination of flavors and textures. The tender grilled potatoes, roasted vegetables, and peppery arugula come together in perfect harmony. The simple dressing enhances the natural flavors of the ingredients without overpowering them. Whether you're looking for a refreshing summer side dish or a hearty main course salad, this recipe is sure to impress. Experiment with different types of vegetables and herbs to create your own unique variation of this delicious salad.
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