Grilled Potato Salad, Arugula and Roasted Peppers with Dijon Vinaigrette
142
This refreshing summer grilled potato salad is a great accompaniment for any grilled main dishes off the BBQ.
Ingredients
| 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
|
|
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.
Nutrition Facts
Serving Size 48g (1.7 oz)Amount per Serving
Calories 6084% of calories from fat
% Daily Value *
Total Fat 6g
9%
Saturated Fat 1g
4%
Trans Fat
0g
Cholesterol 0mg
0%
Sodium 12mg
0%
Total Carbohydrate
1g
1%
Dietary Fiber 1g
4%
Sugars g
Protein
1g
Vitamin A 26%
•
Vitamin C 86%
Calcium 1%
•
Iron 2%
* based on a 2,000 calorie diet
How is this calculated?
