Imagine a dish that transforms ordinary potatoes into a culinary masterpiece, where crispy, charred edges meet peppery arugula in a dance of flavors that will make your taste buds sing! This Grilled Potato Arugula Salad is not just a side dish—it's a game-changing recipe that elevates your summer grilling repertoire from mundane to magnificent. With just a few simple ingredients and some grilling magic, you'll create a restaurant-worthy dish that's both elegant and incredibly satisfying.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 4 medium potatoes, cubed
- 4 cups arugula
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/4 cup balsamic vinegar
Instructions
- Wash and cube the potatoes into 1-inch uniform pieces, ensuring they are roughly the same size for even cooking.
- Preheat your grill to medium-high heat (around 400-450°F), preparing a clean and lightly oiled grill grate to prevent sticking.
- Toss potato cubes with olive oil, salt, and pepper in a large mixing bowl, ensuring each piece is evenly coated.
- Spread potato cubes directly on the grill grate or use a grill-safe metal basket to prevent smaller pieces from falling through.
- Grill potatoes for 15-20 minutes, turning every 5 minutes to ensure even charring and crispy edges, until they are golden brown and tender when pierced with a fork.
- Remove grilled potatoes from heat and let them cool for 5 minutes to prevent wilting the arugula.
- In a large serving bowl, place fresh arugula as the base layer.
- Gently arrange warm grilled potato cubes over the arugula.
- Drizzle balsamic vinegar evenly across the salad, allowing it to lightly dress both potatoes and arugula.
- Toss the salad gently to combine flavors and slightly wilt the arugula with the warm potatoes.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Serve immediately while potatoes are still warm for the best texture and flavor experience.
Tips
- Choose the right potatoes: Use waxy varieties like Yukon Gold or red potatoes that hold their shape well during grilling.
- Uniform cutting is key: Ensure all potato cubes are roughly the same size to guarantee even cooking and prevent some pieces from burning while others remain undercooked.
- Oil and season generously: A good coating of olive oil helps prevent sticking and promotes beautiful caramelization. Don't be shy with salt and pepper!
- Use a grill basket for easier management: This prevents smaller potato pieces from falling through the grates and makes turning much simpler.
- Watch your heat: Medium-high heat (400-450°F) is perfect for creating crispy exteriors without burning.
- Let potatoes cool slightly before adding to arugula: This prevents completely wilting the delicate greens while still keeping the potatoes warm.
- Balsamic drizzle technique: Add the vinegar just before serving to preserve its bright, tangy flavor and prevent oversaturation.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 25g
Protein: 3g
Fat: 8g
Saturated Fat: 1g
Cholesterol: 0mg
