This Grilled Potato and Arugula Salad with Fresh Herbs is a summertime backyard BBQ staple around here. A must when we are entertaining. Put all other potato salads to shame with multiple layers of flavor and texture.
[This is an updated post from 2011.]
For well over 6 years now this potato salad has been a staple of our summertime cookouts. Whenever we have people over, whether we are cooking up the most elaborate or the most simple of meals – this side dish stunner is my go-to.
Cooking up the potatoes first allows them to soften up a bit, so when they hit the grilled glistening with the Terra Delyssa olive oil, they get a golden brown char to the outside of them, while still holding their shape.
Try substituting baby spinach, kale or other lettuces or greens for the arugula and even play with different vinaigrette moves, try adding in a whole grain mustard, a little lemon zest, maybe add some red pepper flakes.
My go-to herbs are chives and oregano but you can mix those up too, scallions instead of chives, rosemary or thyme instead of oregano. The pine nuts are a bonus crunch, but chopped walnuts or almond slices are great, too.
I promise after the first time you make a grilled potato salad, you will see all the possibilities and be hooked on it throughout the summer, as we are.
Grilled Potato and Arugula Salad with Fresh Herbs
- 1 ½ to 2 pounds organic Yukon gold potatoes, red bliss potatoes also work
- 1 bunch fresh arugula, regular, baby or wild
- 4 tablespoons Terra Delyssa Organic Extra Virgin Olive Oil, divided
- 2 tablespoons rice wine vinegar*
- 2 cloves garlic, finely minced (1 small shallot thinly finely chopped is really nice instead of/or in addition to)
- ¼ cup finely chopped fresh chives
- ¼ cup roughly chopped fresh oregano
- 1 ½ teaspoons sea salt
- ½ teaspoon freshly ground black pepper to taste
- ¼ cup toasted pine nuts, optional
- Using a mandoline slicer, evenly slice the potatoes into 1/4" slices, skin left on. If you do not have a mandoline slicer, you can cut them by hand, just be sure they are all similar thickness so they cook evenly.
- Place the potato slices in a medium saucepan and cover with water, add a dash of salt. Bring them to a boil over a high heat, reduce heat to medium-low, and simmer potatoes until just fork tender, about 5-8 minutes once boiling.
- Drain the potatoes and rinse in cold water to stop them from cooking.
- Once cooled and drained, gently toss with 1-2 tablespoons olive oil (you need just enough to coat all the potatoes, but you don't want too much or it'll cause a flare up on the grill), and a dash each of salt and pepper, so they are all evenly coated.
- Preheat the grill to medium-high. Add the potatoes to a nonstick grill pan, basket or wok, and place on the grill over the flames. Since the potatoes will not be in a single layer, you will want to toss them gently and often so some don't burn while others don't get browned. It will take approximately 20 minutes to cook all of the potatoes thoroughly and for them to be nicely browned. If any get caught in a hot spot and cook too quickly or begin to burn a bit, I just remove them early. If you don't want to mess with a grill basket or pan, you can cut the potatoes the long way and cook them directly on your grill in a single layer, this takes only about 5 minutes per side. (Our grill's grates are a bit too wide and we lose too many this way, so to avoid frustration we go with the pan).
- While the potatoes are cooking, in a small bowl add the rice wine vinegar, the remaining Terra Delyssa olive oil, garlic, fresh herbs, salt and pepper, mix well to combine.
- Once the potatoes are cooked, place them in a large serving bowl, add the arugula and dressing, gently toss to combine everything. The arugula will begin to wilt a bit with the heat from the potatoes but will keep that nice crunch. Add more salt and pepper to taste. Serve.
rosemary, thyme or other fresh herbs are nice in this salad, too
Leave out garlic for low FODMAPs