Grilled Potato Salad with Arugula
The weather in Milwaukee has been so random lately that when the sun comes out for over a few hours, it allows an open window for me to do some grilling. We were fortunate to have a sunny day yesterday, at least for the most part, and temperatures well into the upper 60’s. That was enough to get my thoughts on a side dish that would accompany some grilled asian-style pork skewers. I immediately thought of a salad to balance out the flavors of the meat. Asking my wife what she thought would go well with the meat, she immediately said grilled potatoes and onions, one of her favorites. As her thoughts and ideas are well respected, I thought I would go somewhere in between, hence a grilled potato salad with arugula and other great ingredients.
- Skewers, metal if you have them, or wooden (soaked for at least 2 hours)
- 2 lbs of new potatoes (red), 2 inch diameters, cleaned, skin on
- 2 tbsp olive oil
- 2 tsp rice wine vinegar
- 4 tbsp of green onions, chopped
- 1 yellow bell pepper, cleaned, sliced, and chopped
- 1 bunch of baby arugula, cleaned and dried
- 1 tbsp dijon mustard
- 1 shallot, minced
- 3 tbsp olive oil
- more salt and pepper
This salad appears to have a lot of ingredients, but it is so simple to put together, that the only wait time is really waiting for the potatoes to cook, roughly 25 minutes. Once your skewers have soaked, halve the potatoes, halve them again, then slice in 2 inch slices. Once all of your potatoes are sliced, take your skewer and skewer the center of each potato, skin side out. Now, get a large (wide and tall) pot of water on the stove. Drop in the skewers, and bring the water up to a boil, cooking for roughly 20 minutes. The potatoes will be done when you can take a knive and easily slips in and out of them.
Once cooked, remove them from the water, and let the access water drain. You can do this ahead of time as well, and let the potatoes sit for at least a couple of hours. When you are ready to grill, drizzle olive oil onto the potatoes to fully coat. Sprinkle with salt and pepper.
While the grill is coming to temperature, get your dressing going by adding the dijon mustard to a small bowl, the rice wine vinegar, shallot, salt and pepper, and the olive oil, and whisk into a nice dressing.
Grill the potatoes, creating a nice sear on all sides. Remove from the grill, slide the potatoes off the skewers, and add them to a large bowl. Top with the chopped bell pepper and green onions, tossing all ingredients. Add the arugula, and top with the dressing. Toss to coat everything.
Serve immediately. This is a a great take on a potato salad, and one that is packed with great flavors not only from the grilled potatoes, but also the vinegaraitte, and great peppery flavor of the arrugula.