Grilled Potato and Arugula Salad with Dijon Mustard Vinaigrette

americastestkitchen.com

JJinBrooklyn

subheading: GATHER YOUR INGREDIENTS:

subheading: Grilled Potatoes:

1 ½ pounds new potatoes, 2 to 3 inches long, scrubbed and unpeeled, cut into eighths

1 ½ teaspoons table salt

2 tablespoons olive oil

¼ teaspoon ground black pepper

subheading: Salad:

1 ½ teaspoons rice vinegar

Table salt

½ teaspoon ground black pepper

3 tablespoons fresh chives, finely chopped

1 large bunch arugula, washed, dried, stems trimmed (about 3 cups)

1 medium yellow bell pepper, halved, seeded, deveined, and cut into ½-inch squares

1 teaspoon Dijon mustard

1 small shallot, minced (about 1 ½ tablespoons)

2 tablespoons olive oil

subheading: KEY EQUIPMENT:

When buying potatoes for this salad, the color is less important than the size; make sure they are no longer than 3 inches. You will need about fifteen 10-inch metal or bamboo skewers. Prepare the other salad ingredients while the water heats so that the salad can be made with potatoes that are hot off the grill. Because the potatoes are precooked, they need only brown on the grill; you can grill them alongside your main dish over a charcoal- or gas-grill fire of any intensity. Watercress can be substituted for arugula. When buying potatoes for this salad, the color is less important than the size; make sure they are no longer than 3 inches. You will need about fifteen 10-inch metal or bamboo skewers. Prepare the other salad ingredients while the water heats so that the salad can be made with potatoes that are hot off the grill. Because the potatoes are precooked, they need only brown on the grill; you can grill them alongside your main dish over a charcoal- or gas-grill fire of any intensity. Watercress can be substituted for arugula.

Directions at americastestkitchen.com

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