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Grilled Potato Salad with Arugala & Goat Cheese

Ingredients

Scale

FOR THE SALAD

  • 2 lbs/1 Kg baby red potatoes
  • Grapeseed oil for tossing
  • Coarse salt and fresh black pepper
  • ½ cup of dressing (see below)
  • 3 cups of arugula
  • 4 oz /115 g soft goat cheese/feta broken in small pieces
  • 1 can of corn kernels -drained

FOR THE DRESSING

  • 1 Lemon – zest & juice
  • 2 TBS wholegrain mustard
  • 2 TBS chopped fresh cilantro
  • 1 tspn honey
  • Coarse salt and fresh black pepper to taste
  • ½ cup olive or grapeseed oil

Instructions

Puree or whisk the dressing till it emulsifies (makes about 1 cup). Set aside

Place some generously salted water in a pot along with the potatoes. Bring to a boil and cook potatoes till fork tender (8 mins). Drain and cool. Cut the potatoes into quarters.

Heat the grill on medium-high and brush the grates to prevent sticking. Toss the potatoes in a little oil and season with salt & pepper. Place the potatoes in a grill basket and grill for 15-20 mins tossing during cooking until potatoes have a light char.

Transfer the potatoes to a bowl and add ½ cup of the dressing (store the rest to use on another salad). Add the arugula, goat cheese/feta and corn and lightly toss to combine. Season with salt and pepper. Serve warm or at room temperature.

SERVES 4-6

Find it online: https://melissamayo.com/recipe/grilled-potato-salad-with-arugala-goat-cheese/