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Megans Cookin: Grilled Potato Salad

Friday, September 11, 2009

Grilled Potato Salad

labor day 09 019

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.

labor day 09 024

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

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.


Blogger Carol said...

Your salad looks yummy! Potato salad was always one of my favorites, but I kind of steer away from potatoes and mayo now. I bet your salad would be good with grilled sweet potatoes! I'll have to try it!

September 11, 2009 at 4:11 AM  
Blogger Judy@nofearentertaining said...

Great looking salad. Love that it isn't all mayoey

September 11, 2009 at 7:34 AM  
Blogger stephchows said...

OOO this reminds me of the appetizer we had at Rocco! YUM!! I love it!!

September 11, 2009 at 8:09 AM  
Blogger Michele said...

This looks so delicious! I've grilled potatoes before so I know that part is great. I love what you did with it!

September 11, 2009 at 9:00 AM  
Blogger Unknown said...

GREAT!!! salad recipe. Sounds YUMMY!!! Geri

September 11, 2009 at 10:17 AM  
Blogger Mary Bergfeld said...

This sounds really lovely. We call this French potato salad in our houese. We much prefer it to the mayo variety. I hope you are having a wonderful day.

September 11, 2009 at 10:36 AM  
Blogger Coleens Recipes said...

You have hit on a subject I've been looking into. Your recipe calls for EVOO which is 120 calories per tablespoon (light mayo is only 45) and EVOO has 14g of fat (light mayo has 4.5). I'm still torn about this subject. Your side dish looks delicious. I'm considering a Hellmann's mayo with EVOO...has good numbers.

September 11, 2009 at 12:21 PM  
Blogger spanish girl said...

This reminds me of a typical salad in Málaga, Spain where I live. Here the potatoes are boiled then mixed in large pieces with chilled cod, orange slices, julienne onion and well dressed with Spanish olive oil and white wine vinegar. It can be served warm or cold. Makes for a full meal. Yours sounds great and I´ll be sure to try it.

September 11, 2009 at 3:48 PM  
Blogger SnoWhite said...

what a unique twist on a potato salad craving :) This looks great.

September 11, 2009 at 5:34 PM  
Blogger Donna-FFW said...

What a fantastic looking salad.. delicious.

September 11, 2009 at 5:41 PM  
Blogger Reeni said...

This is so unique and so delicious looking!! I am loving it!

September 11, 2009 at 6:52 PM  
Blogger Katy said...

Never, ever would have thought of oranges in a potato salad. This is totally unique and interesting.

September 12, 2009 at 5:23 AM  
Blogger Bumble Bee Cottage said...

I too am a potato salad lover but could do without my bottom getting any bigger so I find I only make it to take to someone else’s house for BBQs. You alternative recipe sounds fab and leaning away from ‘the dark side’ of mayonnaise, sour cream and all other evil dressings. Can you please tell me what arugula is? And what spices are in the ‘grill seasoning blend’? I live in Guernsey and the range of products available in a small place can be quite culinarily challenging sometimes so I think my best bet is to make a blend up myself. Thanks for the recipe and have a lovely weekend.

September 12, 2009 at 6:49 AM  
Anonymous Anonymous said...

Excellent potato salad, looks very pretty with arugula, and I love that you didn't use mayo!

September 12, 2009 at 8:23 AM  
Blogger buffalodick said...

You folks in California eat weird stuff... I may well be the only cook in the Midwest that understands you! Sounds darn tasty!

September 12, 2009 at 9:09 AM  
Blogger Alea Milham said...

I love this idea! istay awya from potato salad because of all of the mayo too; I love your alternative!

September 12, 2009 at 9:28 AM  
Blogger theUngourmet said...

What a beautiful salad! Definitely a much healthier version. Yum!

September 12, 2009 at 10:07 AM  
Blogger Nicole Feliciano said...

I think it was brilliant to add the arugula--we all need more leafy greens! If you have time, I invite you to join in my recipe/food post exchange here:

September 12, 2009 at 2:06 PM  
Blogger Tracey said...

This sounds delicious with the grilled potatoes!!

September 12, 2009 at 4:07 PM  
Blogger Ingrid_3Bs said...

I saw another salad with potatoes in it recently. Yours actually looks really good. I'm gonna give it a try.

September 13, 2009 at 8:02 PM  

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