Grilled New Potato Salad

Ingredients

• 2 pounds small red potatoes, halved
• 1/2 cup Honeyed Lemon-Dijon Vinaigrette, divided
• 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

1. Prepare grill to medium-high heat.
2. 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.
3. Place potatoes, cut sides down, on grill rack coated with cooking spray; grill 3 minutes on each side or until potatoes are very tender.
4. Combine potatoes, arugula, and remaining ingredients in a large bowl. Drizzle with remaining 6 tablespoons Honeyed Lemon-Dijon Vinaigrette, and toss gently to coat.