Grilled Potato Salad

🧂 Ingredients

• 2 lbs baby red potatoes
• Canola oil

  for tossing
• Kosher salt and 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 tbsp Dijon mustard
• 1 tbsp chopped fresh tarragon
• 1 tsp honey
• Kosher salt and black pepper
• 1/2 cup olive oil or canola oil

Instructions

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

Nutrition Info