Grilled New Potato Salad

recipe
Smoky flavors from the grill enrich this potato salad. Serve at room temperature to enjoy the most flavor and best texture it has to offer. You can combine all the ingredients except the arugula up to an hour ahead; just before serving, stir in the delicate greens.

Yield:

8 servings (serving size: 3/4 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 125
Caloriesfromfat 17 %
Fat 2.4 g
Satfat 0.3 g
Monofat 1.8 g
Polyfat 0.3 g
Protein 3.1 g
Carbohydrate 22.4 g
Fiber 1.8 g
Cholesterol 0.0 mg
Iron 1.4 mg
Sodium 222 mg
Calcium 15 mg

Ingredients

2 pounds small red potatoes, halved
Cooking spray
3 cups loosely packed baby arugula
1/4 cup thinly vertically sliced red onion
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Preparation

Prepare grill to medium-high heat.

Place potatoes in a medium saucepan; cover with water. Bring to a boil. Reduce heat; simmer 10 minutes or until the potatoes are almost tender. Drain and rinse under cold water; drain well. Place the potatoes in a bowl. Drizzle with 2 tablespoons of Honeyed Lemon-Dijon Vinaigrette; toss gently to coat.

Place potatoes, cut sides down, on grill rack coated with cooking spray; grill 3 minutes on each side or until potatoes are very tender.

Combine potatoes, arugula, and remaining ingredients in a large bowl. Drizzle with remaining 6 tablespoons Honeyed Lemon-Dijon Vinaigrette, and toss gently to coat.

Dana McCauley,

Cooking Light

August 2005
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