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Grilled Potato and Arugula Salad

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35 mins total
15 mins prep

Recipe Filed Under
Potato, American, Easy, Salad, Fourth of July, Memorial Day

Provided By: KitchenDaily Editors

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Ingredients

Serves:

Vinaigrette:

3 tablespoons red wine vinegar

Juice of 1/2 lemon

1/4 cup olive oil

1/3 cup crumbled blue cheese

Salad:

2 pounds Yukon Gold potatoes

3 cups baby arugula

1 1/2 tablespoons fresh chives, finely chopped

4 strips cooked bacon

Directions

FIRST: In a large pot of boiling water, add 1 tablespoon of salt and potatoes. Boil until about 3/4 way cooked, about 12 minutes. Drain and cool.

NEXT: While potatoes are boiling, prepare dressing. Whisk together vinegar, lemon juice, and oil in a small bowl. Stir in cheese and season with salt and pepper. Set aside.

LAST: Pre-heat grill to medium-high heat. Slice potatoes into 1/2 inch rounds, brush both sides with olive oil and grill for 2-3 minutes per side, until golden brown. Toss warm potatoes with arugula, chives, and enough dressing to coat. Crumble bacon on top and serve.