Grilled Potato and Arugula Salad with Fresh Herbs
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ThisGrilled 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 andtexture.
[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, whetherwe 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 themto soften up a bit, sowhen 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 grainmustard, 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
gluten-free, dairy-free, egg-free, vegan, vegetarian, nut-free option, Whole30
5 from 1 vote
Print Pin Rate
Prep Time: 5 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 35 minutes minutes
Servings: 4 -6 servings
Ingredients
- 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
Instructions
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.
Notes
champagne, white wine or white balsamic vinegar also work here
rosemary, thyme or other fresh herbs are nice in this salad, too
Leave out garlic for low FODMAPs
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8 Responses
Tasty Yummiessays:June 6, 2011 at 9:24 pm
You will love it, I am sure of it. Let me know what you think!
Reply
- Alexsays:
August 20, 2011 at 5:29 pm
I tried to make this but substituted the arugula for spinach since I didn’t have any, and also added broccoli – it was soooo amazing! 🙂 Great recipe, thanks for sharing!!
Reply
- Barb Grimessays:
July 2, 2013 at 4:40 am
Sounds reat, I will make it for my BBQ tomorrow!
Reply
- Tanyasays:
December 14, 2020 at 2:28 pm
This salad is so delicious! My whole family loves it. I get requests for it all the time. Thank you so much for sharing! Also, since it’s winter, running out to the grill is a non option here in the Northeast. I grill/roast my potatoes in the oven and it’s just as delicious.
Reply
- Jesssays:
May 29, 2023 at 4:08 pm
OMG this was delicious. I wanted something to use my arugula that wasn’t pesto or a traditional salad. This was mind blowing. I felt so fancy even though I didn’t have any pine nuts to add to the salad. Next time I’ll have pine nuts and prosciutto to add to it. Will most definitely make again!
Reply
- Alexis Gsays:
November 1, 2023 at 1:52 pm
This was absolutely delicious. My husband and I aren’t big fans of arugula but we got some in our CSA to use. I found this recipe and air fried the potatoes instead of boiling and grilling and this turned out beautiful! I will definitely be making again.Reply
- Beth @ Tasty Yummiessays:
November 1, 2023 at 2:22 pm
YAYYY so glad to hear you found this recipe and loved it so much, it’s a favorite of ours, the flavors are wonderful together!!! Thanks for the comment
Reply
Tasty Yummies
Barb Grimes
Tanya
Jess
Alexis G
