Grilled Potato Salad – Bobby Flay Recipe
This Grilled Potato Salad is a vibrant mix featuring arugula, goat cheese, and a zesty Lemon-Mustard-Tarragon Vinaigrette.
Equipment
- a grill
Ingredients
Potatoes and Salad Ingredients
- 2 lbs baby red potatoes
- canola oil for tossing
- Kosher salt
- black pepper
- ½ cup Lemon-Mustard-Tarragon Vinaigrette recipe follows
- 4 oz baby arugula
- 4 oz soft goat cheese in small pieces
Lemon-Mustard-Tarragon Vinaigrette
- 1 large lemon zest and juice
- 2 tablespoon Dijon mustard
- 1 tablespoon chopped fresh tarragon
- 1 teaspoon honey
- Kosher salt
- black pepper
- ½ cup olive oil or canola oil
Instructions
Preparation Instructions
- Put the potatoes in a pot of salted water and bring to a boil over high heat. Boil until potatoes are just tender, about 8 min.
- Drain and cool slightly, then cut potatoes in half or quarters.
- Heat grill to medium-high.
- Toss the potatoes with canola oil and season with salt and pepper.
- Put the potatoes in a grill basket and grill, covered, tossing, and turning, until lightly charred about 5 min.
- Transfer the potatoes to a bowl and immediately add the vinaigrette.
- Put the arugula on top and scatter the goat cheese over the arugula.
- Season with salt and pepper.
- Quickly and gently fold the mixture once or twice to combine.
- Serve warm or at room temperature.
Vinaigrette Instructions
- In a medium bowl, whisk together the lemon zest and juice, mustard, tarragon, honey, and salt and pepper.
- Slowly whisk in the olive oil until emulsified.
Notes
Makes about 1 cup of dressing.
Nutrition
Serving: 1cupCalories: 162kcalCarbohydrates: 33gProtein: 3gFat: 2gCholesterol: 2mgSodium: 484mgFiber: 5gSugar: 3gVitamin A: 90IUVitamin C: 60mgCalcium: 20mgIron: 2mg
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