Grilled New Potato Salad With Rosemary Vinaigrette

2    pounds new potatoes, halved
1/2 cup Honeyed Lemon-Dijon Vinaigrette, divided (see recipe below)
Cooking spray
3    cups loosely packed baby arugula
1/4 cup thinly vertically sliced red onion
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Prepare grill to medium-high heat.  Place potatoes in a medium saucepan; cover with water. Bring to a boil. Reduce heat; simmer 10 minutes or until the potatoes are almost tender. Drain and rinse under cold water; drain well. Place the potatoes in a bowl. Drizzle with 2 tablespoons of Honeyed Lemon-Dijon Vinaigrette; toss gently to coat.  Place potatoes, cut sides down, on grill rack coated with cooking spray; grill 3 minutes on each side or until potatoes are very tender.  Combine potatoes, arugula, and remaining ingredients in a large bowl. Drizzle with remaining 6 tablespoons Honeyed Lemon-Dijon Vinaigrette, and toss gently to coat.

Yield 8 servings (serving size: 3/4 cup)

Honeyed Lemon-Dijon Vinaigrette

1/4 cup chopped fresh dill
1/4 cup white wine vinegar
2 tablespoons chopped red onion
2 tablespoons capers
1 tablespoon grated lemon rind
2 tablespoons fresh lemon juice
1 teaspoon salt
4 teaspoons honey
2 teaspoons Dijon mustard
3/4 teaspoon freshly ground black pepper
1/2 teaspoon hot pepper sauce
2 garlic cloves, minced
1/3 cup boiling water
1/4 cup extra virgin olive oil

Combine first 12 ingredients in a blender; process until mixture is smooth. Add water and olive oil; process until well combined.

Note: Refrigerate vinaigrette in an airtight container for up to five days, and stir well before using.

Yield: 1 ½ cups

Source: McCauley, Dana. “Grilled New Potato Salad.” MyRecipes. Cooking Light August 2005

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