Grilled Potato Salad with Arugula, Goat Cheese and Lemon-Mustard-Tarragon Vinaigrette Recipe

Name: Grilled Potato Salad with Arugula, Goat Cheese and Lemon-Mustard-Tarragon Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds baby red potatoes; Canola oil, for tossing; Kosher salt and freshly ground black pepper; 1/2 cup Lemon-Mustard-Tarragon Vinaigrette, recipe follows; 4 ounces baby arugula; 4 ounces soft goat cheese, in small pieces; Zest and juice of 1 large lemon; 2 tablespoons Dijon mustard; 1 tablespoon chopped fresh tarragon; 1 teaspoon clover honey; Kosher salt and freshly ground black pepper; 1/2 cup olive oil or canola oil

Servings: persons

2 pounds baby red potatoes
Canola oil, for tossing
Kosher salt and freshly ground black pepper
1/2 cup Lemon-Mustard-Tarragon Vinaigrette, recipe follows
4 ounces baby arugula
4 ounces soft goat cheese, in small pieces
Zest and juice of 1 large lemon
2 tablespoons Dijon mustard
1 tablespoon chopped fresh tarragon
1 teaspoon clover honey
Kosher salt and freshly ground black pepper
1/2 cup olive oil or canola oil

1
Put the potatoes in a pot of generously salted water and bring to a boil over high heat.
2
Boil until the potatoes are just tender, about 8 minutes.
3
Drain and cool slightly, then cut the potatoes into quarters.
4
Heat a charcoal or gas grill to medium-high.
5
Toss the potatoes with a little canola oil and season with salt and pepper.
6
Put the potatoes in a grill basket and grill, covered, tossing and turning occasionally, until lightly charred in spots, about 5 minutes.
7
Transfer the potatoes to a bowl and immediately add the vinaigrette.
8
Put the arugula on top and scatter the goat cheese over the arugula.
9
Season with salt and pepper.
10
Quickly and gently fold the mixture once or twice to combine.
11
Serve warm or at room temperature.
12
In a medium bowl, whisk together the lemon zest and juice, mustard, tarragon, honey, and a little salt and pepper.
13
Slowly whisk in the olive oil until emulsified.

582

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 pounds baby red potatoes, Canola oil, for tossing, Kosher salt and freshly ground black pepper, 1/2 cup Lemon-Mustard-Tarragon Vinaigrette, recipe follows, and more.

Yes, Grilled Potato Salad with Arugula, Goat Cheese and Lemon-Mustard-Tarragon Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Potato Salad with Arugula, Goat Cheese and Lemon-Mustard-Tarragon Vinaigrette

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