Grilled Potato Salad

I love potato salad but I try to stay away from it because of the mayo and the calories. This is a perfect alternative.

While I’m grilling up my potato slices on a grill pan, I  slice up the onion and oranges. Whisk in the oil and vinegar and add your potatoes warm right off the grill. They  really soak up the dressing when they are still warm. Toss in the chopped arugula right before serving. and you have a quick and tasty side dish.

I love the leftovers for lunch the next day. Unfortunately, so does The Hubby!

I'm sending this recipe to Designs by Gollum for Foodie Friday. Please stop by an see all the Foodie’s creations.

 

Grilled Potato Salad

Recipe by Rachael Ray

• 4 large Yukon Gold potatoes, sliced 1/4-inch thick
• 5 tablespoons extra virgin olive oil (EVOO), divided
•  2 tablespoons grill seasoning blend , such as McCormick brand Montreal Steak Seasoning
•  2 tablespoons rosemary leaves (3 sprigs), stripped and chopped
• 2 navel oranges, peeled and chopped
• 1 small red onion, thinly sliced
• 4-5 cups arugula (2 bunches), chopped
• 2 tablespoons red wine vinegar

Preparation

Pre-heat a barbecue or grill pan to medium-high heat.
Place the potatoes in large bowl and toss with about 3 tablespoons EVOO, 2 tablespoons grill seasoning and the rosemary. Grill the potatoes on a barbecue or grill pan for 4-5 minutes on each side.

While the potatoes are cooking, combine the oranges and red onion and dress with red wine vinegar and some EVOO.

Remove the potatoes from the grill or grill pan to the dressed oranges and onions and toss to coat. When you grill the 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 you are ready to serve, add the arugula to the potatoes and toss to distribute.