Grilled Potato Salad, Arugula & Roasted Peppers with Dijon Vinaigrette
This refreshing summer grilled potato salad is a great accompaniment for any grilled main dishes off the BBQ.
Yield
6 servingsPrep
6 minCook
25 minReady
35 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each | Perfect Grilled Potatoes | |
| 1 ½ | teaspoons |
black pepper
freshly ground |
|
| 3 | tablespoons |
chives
finely chopped |
|
| 1 | bunch |
arugula (roquette)
1 large bunch, baby arugula |
*
|
| 2 | each |
roasted red bell peppers
sliced |
|
| 1 | teaspoon |
dijon mustard
|
|
| 1 | small |
shallots
minced or finely chopped |
*
|
| 2 ½ | tablespoons |
olive oil, extra-virgin
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each | Perfect Grilled Potatoes | |
| 7.5 | ml |
black pepper
freshly ground |
|
| 45 | ml |
chives
finely chopped |
|
| 1 | bunch |
arugula (roquette)
1 large bunch, baby arugula |
*
|
| 2 | each |
roasted red bell peppers
sliced |
|
| 5 | ml |
dijon mustard
|
|
| 1 | small |
shallots
minced or finely chopped |
*
|
| 38 | ml |
olive oil, extra-virgin
|
|
Directions
Add 1 teaspoon of vinegar, salt and black pepper to taste into the medium bowl with the hot potatoes.
Toss until well mixed.
Add the chives, arugula, and roasted bell peppers, mix until evenly coated
Add the mustard, shallot, remaining ½ teaspoon vinegar, olive oil, and salt to taste into a small bowl, whisk until well blended.
Drizzle over the potatoes, mix until well coated.
Serve right away.
