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GRILLED POTATO SALAD WITH ARUGALA & GOAT CHEESE

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I have to admit that everyone in my family is a fan of potatoes. Sweet potatoes, yams, fingerlings, russets, Yukon golds or red potatoes.

It makes no difference if they are baked, hassle backed, roasted, boiled, mashed, fried or turned into a salad.

I decided to create a warm version of a potato salad with lemony vinaigrette instead of the traditional mayonnaise version.

I added arugula for that mustardy bite, some corn kernels for sweetness and goat cheese for that luxurious creamy finish. You can leave the cheese out if you want a dairy free version.

The best part is that I whip up my dressing and par boil the potatoes ahead of time. That way I can leave the grilling part to Saul and they are warm and ready to go with the rest of the braai (BBQ).

Do ahead at it’s best. Enjoy

xxx Chef MM

GRILLED POTATO SALAD WITH ARUGALA & GOAT CHEESE

US (Imperial)

Print Ingredients

FOR THE SALAD
2 lbs 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 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

InstructionsPuree 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

EU (Metric)

Print Ingredients

FOR THE SALAD
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 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

InstructionsPuree 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

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