Grilled Potato Salad, Arugula and Roasted Peppers with Dijon Vinaigrette

1. 1

   Add 1 teaspoon of vinegar, salt and black pepper to taste into the medium bowl with the hot potatoes.

2. 2

   Toss until well mixed.

3. 3

   Add the chives, arugula, and roasted bell peppers, mix until evenly coated

4. 4

   Add the mustard, shallot, remaining 1/2 teaspoon vinegar, olive oil, and salt to taste into a small bowl, whisk until well blended.

5. 5

   Drizzle over the potatoes, mix until well coated.

6. 6

   Serve right away.

* Per serving · 4 servings · Values may vary.

No additional tips available.