Grilled Potato & Arugula Salad with Fresh Herbs | Paleo Recipes (2024)

Grilled Potato and Arugula Salad with Fresh Herbs

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ThisGrilled Potato and Arugula Salad with Fresh Herbs is a summertime backyard BBQ staple around here. A must when we are entertaining. Put all other potato salads to shame with multiple layers of flavor andtexture.

Grilled Potato & Arugula Salad with Fresh Herbs | Paleo Recipes (1)

Grilled Potato & Arugula Salad with Fresh Herbs | Paleo Recipes (2)

[This is an updated post from 2011.]

For well over 6 years now this potato salad has been a staple of our summertime cookouts. Whenever we have people over, whetherwe are cooking up the most elaborate or the most simple of meals – this side dish stunner is my go-to.

Cooking up the potatoes first allows themto soften up a bit, sowhen they hit the grilled glistening with the Terra Delyssa olive oil, they get a golden brown char to the outside of them, while still holding their shape.

Try substituting baby spinach, kale or other lettuces or greens for the arugula and even play with different vinaigrette moves, try adding in a whole grainmustard, a little lemon zest, maybe add some red pepper flakes.

Grilled Potato & Arugula Salad with Fresh Herbs | Paleo Recipes (3)

My go-to herbs are chives and oregano but you can mix those up too, scallions instead of chives, rosemary or thyme instead of oregano. The pine nuts are a bonus crunch, but chopped walnuts or almond slices are great, too.

Grilled Potato & Arugula Salad with Fresh Herbs | Paleo Recipes (4)

I promise after the first time you make a grilled potato salad, you will see all the possibilities and be hooked on it throughout the summer, as we are.

Grilled Potato & Arugula Salad with Fresh Herbs | Paleo Recipes (5)

Grilled Potato & Arugula Salad with Fresh Herbs | Paleo Recipes (6)

Grilled Potato & Arugula Salad with Fresh Herbs | Paleo Recipes (7)

Grilled Potato and Arugula Salad with Fresh Herbs

gluten-free, dairy-free, egg-free, vegan, vegetarian, nut-free option, Whole30

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Prep Time: 5 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 35 minutes minutes

Servings: 4 -6 servings

Ingredients

  • 1 ½ to 2 pounds organic Yukon gold potatoes, red bliss potatoes also work
  • 1 bunch fresh arugula, regular, baby or wild
  • 4 tablespoons Terra Delyssa Organic Extra Virgin Olive Oil, divided
  • 2 tablespoons rice wine vinegar*
  • 2 cloves garlic, finely minced (1 small shallot thinly finely chopped is really nice instead of/or in addition to)
  • ¼ cup finely chopped fresh chives
  • ¼ cup roughly chopped fresh oregano
  • 1 ½ teaspoons sea salt
  • ½ teaspoon freshly ground black pepper to taste
  • ¼ cup toasted pine nuts, optional

Instructions

  • Using a mandoline slicer, evenly slice the potatoes into 1/4" slices, skin left on. If you do not have a mandoline slicer, you can cut them by hand, just be sure they are all similar thickness so they cook evenly.

  • Place the potato slices in a medium saucepan and cover with water, add a dash of salt. Bring them to a boil over a high heat, reduce heat to medium-low, and simmer potatoes until just fork tender, about 5-8 minutes once boiling.

  • Drain the potatoes and rinse in cold water to stop them from cooking.

  • Once cooled and drained, gently toss with 1-2 tablespoons olive oil (you need just enough to coat all the potatoes, but you don't want too much or it'll cause a flare up on the grill), and a dash each of salt and pepper, so they are all evenly coated.

  • Preheat the grill to medium-high. Add the potatoes to a nonstick grill pan, basket or wok, and place on the grill over the flames. Since the potatoes will not be in a single layer, you will want to toss them gently and often so some don't burn while others don't get browned. It will take approximately 20 minutes to cook all of the potatoes thoroughly and for them to be nicely browned. If any get caught in a hot spot and cook too quickly or begin to burn a bit, I just remove them early. If you don't want to mess with a grill basket or pan, you can cut the potatoes the long way and cook them directly on your grill in a single layer, this takes only about 5 minutes per side. (Our grill's grates are a bit too wide and we lose too many this way, so to avoid frustration we go with the pan).

  • While the potatoes are cooking, in a small bowl add the rice wine vinegar, the remaining Terra Delyssa olive oil, garlic, fresh herbs, salt and pepper, mix well to combine.

  • Once the potatoes are cooked, place them in a large serving bowl, add the arugula and dressing, gently toss to combine everything. The arugula will begin to wilt a bit with the heat from the potatoes but will keep that nice crunch. Add more salt and pepper to taste. Serve.

Notes

champagne, white wine or white balsamic vinegar also work here
rosemary, thyme or other fresh herbs are nice in this salad, too
Leave out garlic for low FODMAPs

Did you make this recipe - or any others from the TY archives?

Share your photos on Instagram, tag @bethmanosbrickey and include the hashtag #tastyyummies

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8 Responses

  1. June 3, 2011 at 12:28 pm

    That looks divine. I can’t wait to try it out!

    Reply

    • Grilled Potato & Arugula Salad with Fresh Herbs | Paleo Recipes (13)Tasty Yummiessays:

      June 6, 2011 at 9:24 pm

      You will love it, I am sure of it. Let me know what you think!

      Reply

  2. Grilled Potato & Arugula Salad with Fresh Herbs | Paleo Recipes (14)Alexsays:

    August 20, 2011 at 5:29 pm

    I tried to make this but substituted the arugula for spinach since I didn’t have any, and also added broccoli – it was soooo amazing! 🙂 Great recipe, thanks for sharing!!

    Reply

  3. Grilled Potato & Arugula Salad with Fresh Herbs | Paleo Recipes (15)Barb Grimessays:

    July 2, 2013 at 4:40 am

    Sounds reat, I will make it for my BBQ tomorrow!

    Reply

  4. Grilled Potato & Arugula Salad with Fresh Herbs | Paleo Recipes (16)Tanyasays:

    December 14, 2020 at 2:28 pm

    This salad is so delicious! My whole family loves it. I get requests for it all the time. Thank you so much for sharing! Also, since it’s winter, running out to the grill is a non option here in the Northeast. I grill/roast my potatoes in the oven and it’s just as delicious.

    Reply

  5. Grilled Potato & Arugula Salad with Fresh Herbs | Paleo Recipes (17)Jesssays:

    May 29, 2023 at 4:08 pm

    OMG this was delicious. I wanted something to use my arugula that wasn’t pesto or a traditional salad. This was mind blowing. I felt so fancy even though I didn’t have any pine nuts to add to the salad. Next time I’ll have pine nuts and prosciutto to add to it. Will most definitely make again!

    Reply

  6. Grilled Potato & Arugula Salad with Fresh Herbs | Paleo Recipes (18)Alexis Gsays:

    November 1, 2023 at 1:52 pm

    Grilled Potato & Arugula Salad with Fresh Herbs | Paleo Recipes (19)
    This was absolutely delicious. My husband and I aren’t big fans of arugula but we got some in our CSA to use. I found this recipe and air fried the potatoes instead of boiling and grilling and this turned out beautiful! I will definitely be making again.

    Reply

    • Grilled Potato & Arugula Salad with Fresh Herbs | Paleo Recipes (20)Beth @ Tasty Yummiessays:

      November 1, 2023 at 2:22 pm

      YAYYY so glad to hear you found this recipe and loved it so much, it’s a favorite of ours, the flavors are wonderful together!!! Thanks for the comment

      Reply

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Grilled Potato & Arugula Salad with Fresh Herbs | Paleo Recipes (2024)

FAQs

How does Bobby Flay make potato salad? ›

Bobby Flay's Mustard and Scallion Potato Salad

In a large bowl, whisk together the mayonnaise, mustards, vinegar, salt and pepper, olive oil, honey, lime juice, jalapeño, and scallions. Add the warm, sliced potatoes to the bowl and fold until well combined.

Which variety of potato would you choose for making potato salad explain how your choice affects the texture of the final product? ›

When making potato salad, stick to the firmer, less-starchy potatoes like red potatoes or Yukon Gold. Starchier potatoes don't hold their shape, so they aren't a good option for salads. Avoid them for soups, as well, unless you intend to puree or mash them into the broth.

Why don't you peel potatoes for potato salad? ›

If you'd like to add a little extra color and texture to your salad, leave the skins on. Just be sure to scrub them thoroughly with a vegetable brush before you cook them.

How to keep potatoes from falling apart when making potato salad? ›

Taste of Home Deputy Food Editor James Schend suggests adding a tablespoon or two of apple cider vinegar to the water before it comes to a simmer, which will help create a “crust” on the potatoes. This way, they'll be less likely to fall apart.

What are the best potatoes for potato salad? ›

Waxy: These thin-skinned potatoes have the least amount of starch and retain their shape well when boiled, making them our favorite for potato salad. Thin skins also mean that peeling is optional if you're short on time or like a more rustic salad.

Does potato salad contain vinegar? ›

All you need are four basic ingredients for this simple potato salad recipe: scallions, mayonnaise, white-wine vinegar, and Yukon gold potatoes.

Should potatoes be cool before adding mayonnaise? ›

The type of dressing you plan to use, mayo-based dressing or vinaigrette, will determine when the salad should be dressed. When using vinaigrette, don't let the potatoes cool before dressing them. And when making a mayonnaise-based potato salad, stay away from dressing warm potatoes.

What are the healthiest potatoes to eat? ›

All potatoes can fit into a healthy diet, but purple potatoes, red potatoes, and sweet potatoes—which are often grouped with potatoes—stand out due to their high amounts of protective plant compounds and essential nutrients.

Why does my potato salad taste dry? ›

Rushing To Dress The Potatoes

If you add the dressing too soon, especially with mayo-based recipes, they'll soak it all up, leaving you with a dry potato salad, or the coating will become oily, which changes the texture of the dish.

What is classic potato salad made of? ›

Peel potatoes, if desired, and cut them into 1 inch chunks. Make Potato Salad Dressing: Mix together egg yolks, mayonnaise, buttermilk, mustard, a splash of pickle juice, and salt and pepper, to taste. Combine: Pour dressing over the potatoes. Add chopped egg whites, celery, onion, and pickles.

What makes homemade potato salad watery? ›

Potatoes can retain moisture. To prevent this, drain the potatoes very well in a colander or pot. Allow all the steam to escape the potatoes before mixing them with the dressing and other ingredients.

How does Bobby Flay make? ›

Bobby Flay's net worth in 2023 is estimated at $60 million. Flay's made his fortune not just through his Food Network stardom, but also through his ownership of restaurants and chains like Amalfi, Mesa Grill, Bar Americain, Bobby's Burgers and Bobby's Burger Palace.

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