Tuesday, July 26, 2016

Suzanne's Grilled Potato Salad with Arugula & Chèvre

One of the wonderful treats of being invited to spend a weekend up north with good friends is the great company, gorgeous lakefront surroundings and the outstanding meals that everyone contributes to make the time together a joyous as well as culinary event. This tangy full-flavoured Grilled Potato Salad with Arugula, Goat Cheese and Lemon Mustard Tarragon Vinaigrette was yet another fabulous dish made by my friend Suzanne, who always seems to surprise us with healthy and delicious recipes, that we all want to copy once we get home. 

Suzanne's Grilled Potato Salad with Arugula, Goat Cheese & Lemon Mustard Tarragon Vinaigrette
Serves 4-6
Recipe adapted from Bobby Flay

Potato Salad:
2 lb baby red potatoes
Canola oil, for tossing
Kosher salt and freshly ground black pepper
4 oz baby arugula
4 oz soft goat cheese, pulled into small pieces

Lemon-Mustard-Tarragon Vinaigrette:
Zest and juice of 1 large lemon
2 tbsp Dijon mustard
1 tbsp chopped fresh tarragon
1 tsp clover honey
Kosher salt and freshly ground black pepper
1/2 cup olive oil or canola oil

In a medium bowl, whisk together the lemon zest and juice, mustard, tarragon, honey, and a little salt and pepper for the vinaigrette. Slowly whisk in the olive oil until emulsified, then cover and set aside until needed.

Put the potatoes in a pot of generously salted water and bring to a boil over high heat. Boil until the potatoes are just tender, about 8 minutes. Drain and cool slightly, then cut the potatoes into quarters. Heat a charcoal or gas grill to medium-high. Toss the potatoes with a little canola oil and season with salt and pepper. Put the potatoes in a grill basket and grill, covered, tossing and turning occasionally, until lightly charred in spots, about 5 minutes. 

Transfer the potatoes to a decorative bowl or platter and immediately add half of the vinaigrette. Place the arugula on top and scatter the goat cheese over top. Season with salt and pepper, then gently fold the mixture once or twice to combine, adding additional vinaigrette if desired. Serve warm or at room temperature.

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