Name: Grilled Potato and Arugula Salad with Dijon Mustard Vinaigrette
Total time: 1 h 30 min
Ingredients: 1 1/2 pounds new potatoes , 2 to 3 inches long, scrubbed and unpeeled, cut into eighths; 1 1/2 teaspoons table salt; 2 tablespoons olive oil; 1/4 teaspoon ground black pepper; 1 1/2 teaspoons rice vinegar; Table salt; 1/2 teaspoon ground black pepper; 3 tablespoons fresh chives , finely chopped; 1 large bunch arugula , washed, dried, stems trimmed (about 3 cups); 1 medium yellow bell pepper , halved, seeded, deveined, and cut into 1/2-inch squares; 1 teaspoon Dijon mustard; 1 small shallot , minced (about 1 1/2 tablespoons); 2 tablespoons olive oil

Grilled Potato and Arugula Salad with Dijon Mustard Vinaigrette

By America's Test Kitchen

Published on August 22, 2007

Time

1½ hours

Yield

Serves 4 to 6

Grilled Potato and Arugula Salad with Dijon Mustard Vinaigrette

Ingredients

Grilled Potatoes

1 ½ pounds new potatoes, 2 to 3 inches long, scrubbed and unpeeled, cut into eighths1 ½ teaspoons table salt 2 tablespoons olive oil ¼ teaspoon ground black pepper

Salad

1 ½ teaspoons rice vinegar Table salt ½ teaspoon ground black pepper 3 tablespoons fresh chives, finely chopped1 large bunch arugula, washed, dried, stems trimmed (about 3 cups)1 medium yellow bell pepper, halved, seeded, deveined, and cut into ½-inch squares1 teaspoon Dijon mustard 1 small shallot, minced (about 1 ½ tablespoons)2 tablespoons olive oil

Before You Begin

When buying potatoes for this salad, the color is less important than the size; make sure they are no longer than 3 inches. You will need about fifteen 10-inch metal or bamboo skewers. Prepare the other salad ingredients while the water heats so that the salad can be made with potatoes that are hot off the grill. Because the potatoes are precooked, they need only brown on the grill; you can grill them alongside your main dish over a charcoal- or gas-grill fire of any intensity. Watercress can be substituted for arugula.

Instructions

In large Dutch oven or stockpot, bring 4 quarts water to boil over high heat; add 1 teaspoon salt.

Following illustrations 2 and 3, skewer potato pieces. Drop skewers into boiling water and boil until paring knife slips in and out of potato easily, about 10 minutes.

While potatoes boil, line rimmed baking sheet with paper towels. With tongs, remove skewers to paper towel–lined baking sheet; pat potatoes dry with additional paper towels. Discard paper towels (potatoes can be cooled to room temperature, covered with plastic wrap, and kept at room temperature for up to 2 hours); brush all sides of potatoes with olive oil and sprinkle with remaining 1/2 teaspoon salt and pepper.

Place skewers on hot grill; cook, turning skewers twice with tongs, until all sides are browned, 2 to 3 minutes per side over high or medium-high heat (you can hold your hand 5 inches above grill grate no longer than 2 seconds for high heat or 3 to 4 seconds for medium-high heat) or 4 to 5 minutes per side over medium or medium-low heat (you can hold your hand 5 inches above grill grate 5 to 6 seconds for medium or 7 seconds for medium-low heat).

Slide hot potatoes off skewers into medium bowl and use immediately.

Toss potatoes with 1 teaspoon vinegar, 1/4 teaspoon salt, and pepper. Add chives, arugula, and yellow pepper; toss to combine.

Combine mustard, shallot, remaining 1/2 teaspoon vinegar, olive oil, and salt to taste in small bowl. Pour over potatoes; toss to combine. Serve immediately.