A great partner to almost anything on the grill, this fresh salad livens up any plate!

---

Prep time: 5 minutes

Cook time: 30 minutes

Total time: 35 minutes

Makes 4-6 servings

• 1-1/2 to 2 lbs Yukon gold potatoes
• 1 bunch arugula lettuce
• 4 Tablespoons extra virgin olive oil
• 2 Tablespoons rice wine vinegar
• 2 cloves garlic, minced (or about 2 Tablespoons from the jar)
• 1/4 cup finely chopped fresh chives
• 1/4 cup roughly chopped fresh oregano
• 1-1/2 teaspoons sea salt
• 1/2 teaspoon black pepper
• 1/4 toasted pine nuts (optional)

• Evenly slice the potatoes into 1/4″ slices (or thicker, but all similar thickness) with the skin left on.
• Place potato slices in medium saucepan and cover with water, adding a dash of salt, and bring to a boil. Simmer until potatoes are fork tender, about 5-8 minutes once boiling.
• Drain water and rinse in cold water to stop them cooking.
• Once drained and cooled, gently toss with 1-2 Tablespoons olive oil (enough to coat the potatoes) and a dash of salt and pepper until evenly coated.
• Preheat grill to medium-high. Add potatoes to a nonstick grill pan or basket, and place on the grill over the flames. Toss gently and often so they don’t burn, about 15-20 minutes.
• While potatoes are on the grill, in a small bowl add the rice wine vinegar, remaining olive oil (2-3 Tablespoons), garlic, fresh herbs, salt + pepper, and mix well to combine.
• Once potatoes are done, place them in a large serving bowl, add arugula and dressing, and gently toss to combine. Arugula will wilt slightly from the heat of the potatoes but will still have a nice crunch. Add additional salt + pepper to taste. Serve.

• You certainly don’t have to boil the potatoes first, but it will drastically reduce the time they’ll need on the grill.
• If you don’t have a basket for the grill, you could also line a cooking sheet with foil and broil on high in the oven for a few minutes. However, using foil on the grill will only cook them more, not give them the grilled char texture and flavor.
• That being said (above) you could also skip the boiling step and put your potatoes in a tin foil wrap along with some olive oil and salt + pepper and grill them from start to finish before adding them to the arugula and dressing.

This is such a great side dish/partner to grilled chicken, fish, steak, pork chops–really anything! With grilling season upon us here in the Midwest, this one was definitely worth a share.

Not only is arugula my favorite lettuce, I love how it dresses up plain grilled potatoes with the help of some yummy fresh herbs that you can pluck right from your own garden!

Happy grilling!