Grilled Potato Salad
- Ready In:
- 26mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 4 large yukon gold potatoes, sliced 1/4-inch thick
- 5 tablespoons extra virgin olive oil, divided
- 2 tablespoons McCormick grill seasoning
- 2 tablespoons rosemary
- 2 navel oranges, peeled and sliced
- 1 small red onion, thinly sliced
- 4 -5 cups arugula, chopped
- 2 tablespoons red wine vinegar
directions
- Place potatoes in large bowl and toss with about 3 tablespoons extra-virgin olive oil, 2 tablespoons grill seasoning and rosemary.
- Grill potatoes 4 to 5 minutes on each side.
- While the potatoes are cooking, combine oranges and red onion and dress with red wine vinegar and some extra-virgin olive oil.
- Remove the potatoes from the grill to the dressed oranges and onions, toss to coat.
- When you grill potatoes they will be slightly drier than when you use other methods of cooking. By adding the potatoes to the dressing while they are hot, they really will soak in the dressing.
- When ready to serve, add the arugula to the potatoes and toss to distribute.
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RECIPE SUBMITTED BY
I'm a culinary arts school drop-out who now teaches high school math. I cooked in a restaurant for about 6 months and never once did anybody say thank-you (i don't get thanked as a math teacher either). That was when I decided to only cook for people who love me - or those who want something from me and are at least willing to admit it.
My cooking goals are largely (no pun intended) health oriented. I have buttered, oiled, and creamed my weight up to almost 300 pounds. I have high blood pressure, am a candidate for heart disease, and clearly overweight. I LOVE TO COOK - and worse yet I LOVE TO EAT what I cook. So now I am seeking a way to recreate some favorite recipes into healthy choices.