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.

Grilled Potato Salad with Arugula

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
  • Salt
  • Pepper
  • 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.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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