Elevate your salad game with our Grilled Potato and Arugula Salad, a masterpiece of organic Yukon gold potatoes, fresh arugula, and a medley of vibrant herbs. This dish marries the smoky allure of grilled potatoes with the peppery kick of arugula, all tied together by a zesty rice wine vinegar dressing. A delightful harmony of textures and flavors, this salad is perfect for warm gatherings and al fresco dining.
In our family, this Grilled Potato and Arugula Salad has become synonymous with summer barbecues and lazy Sunday afternoons. The sizzle of potatoes hitting the grill, the aromatic herbs mingling with the air – these moments are etched in our culinary history. My husband, a self-proclaimed grill master, proudly claims this salad as his signature dish. The laughter shared over bowls of this salad, the joy of perfectly grilled potatoes – it’s more than a recipe; it’s a celebration.
Why This Recipe:
Why This Grilled Potato and Arugula Salad Shines
- Grilled Perfection: The smoky char on the Yukon gold potatoes adds depth to every bite, creating a delightful contrast to the crisp arugula.
- Herb Infusion: A symphony of fresh chives and oregano dances through the salad, infusing it with a burst of aromatic goodness.
- Vibrant Dressing: The rice wine vinegar dressing, enhanced with Terra Delyssa Organic Extra Virgin Olive Oil, ties all the elements together, delivering a tangy and flavorful punch.
Ingredients:
- 1 ½ to 2 pounds organic Yukon gold potatoes (680-907g), 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
Directions:
- Using a mandoline slicer, evenly slice the potatoes into 1/4″ slices, leaving the skin on. If using a knife, ensure they are uniformly thick for even cooking.
- Place the potato slices in a medium saucepan, cover with water, add a dash of salt, and bring to a boil. Reduce heat to medium-low and simmer until just fork-tender, about 5-8 minutes once boiling.
- Drain and rinse the potatoes in cold water to halt cooking.
- Once cooled, gently toss with 1-2 tablespoons of olive oil, ensuring an even coat without excess.
- Preheat the grill to medium-high. Add the potatoes to a nonstick grill pan, basket, or wok on the grill. Toss them gently and often for even cooking, approximately 20 minutes until thoroughly cooked and nicely browned.
- While potatoes grill, in a small bowl, combine rice wine vinegar, remaining olive oil, garlic, fresh herbs, salt, and pepper. Mix well.
- Once potatoes are cooked, place them in a large serving bowl, add arugula and dressing, gently tossing to combine. The arugula will wilt slightly with the heat but retain a pleasant crunch. Adjust salt and pepper to taste. Serve.
Notes: For a delightful crunch, consider adding optional toasted pine nuts before serving. This salad is versatile – it can be a robust side dish or a light main course for your summer gatherings.
