I feel like this summer is going by so quickly! I’m more than halfway through working our Extended School Year Program, and we have just a little more than three weeks until we take our vacation to Punta Cana! We have been having a wonderful (but busy) summer so far. Last weekend we watched two of our very best friends get married, this weekend I am headed back to Penn State University to finally see my college roommates again (it has been way too long!), and next weekend we will be down in Wildwood with Kevin’s family and also celebrating my brother-in-law’s 30th birthday on a pontoon boat with my sister and her friends. Lots of fun stuff to look forward to! We have been using our grill like CRAZY this summer. Every other night we are cooking on the grill- I absolutely love it and Kevin loves that there is generally less to clean up when we grill (no pots/pans). I LOVE grilled potatoes in the summer time and they’re probably on our menu as a side dish at least twice a week during grilling season. In this recipe, they really take center stage.
This salad is so simple, but I promise it’s absolutely delicious! Perfectly grilled golden potatoes sit atop a bed of peppery arugula and are smothered in a Fresh Lemon-Herb Vinaigrette. I made the vinaigrette using tons of fresh parsley from our herb garden. The dressing alone is fabulous and I want to put it on everything I eat. Lemon + Fresh herbs = the lightest and most fresh-tasting combination there is. For Kevin, I also grill a steak, slice it thin, and put it on top of the salad. He loves how well all of the flavors work together. You can serve this salad as a meal or as a side dish, but either way I’m sure it will be enjoyed!
NOTE: If you don’t have access to a grill, you can roast the potatoes for a half hour at 400 degrees F, flipping half way through for similar results.
Active Time: 30 minutes Total Time: 30 minutes
For the Salad:
½ lb baby gold potatoes
4 cups arugula
For the Lemon-Herb Vinaigrette:
2 tablespoons grapeseed oil (or extra virgin olive oil)
2 tablespoons lemon juice
1 teaspoon dijon mustard
1 teaspoon agave nectar (or honey)
1 teaspoon minced garlic
3 tablespoons chopped fresh parsley
¼ teaspoon salt
¼ teaspoon pepper
For the Potatoes:
Cut potatoes into quarters. Place on a sheet of tinfoil and sprinkle with salt and pepper. Fold foil into a packet. Grill on medium-high heat for 10 minutes, flip packet, and grill 10 minutes more on the other side. Open the packet and make sure the potatoes are fork-tender. If not, cook an additional 5 minutes.
For the Vinaigrette: Combine all ingredients in a small container and shake to combine.
To Assemble: Divide the arugula and potatoes between two large bowls and top with ½ of the lemon-herb vinaigrette.
Nutrition Information per serving:
Calories: 256 Fat: 15g Carbs: 32g Protein: 4g Sodium: 308mg Sugar: 11g
*Nutrition information is based on the products I used personally in this recipe. Different products may yield slightly different information.