Grilled Potato, Onion, and Arugula Salad

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Grilled Potato, Onion, and Arugula Salad
Grilled Potato, Onion, and Arugula Salad
Arthur Bovino

Grilled Potato, Onion, and Arugula Salad

This hearty, healthy, filling salad is tasty and easy, the latter because it’s almost completely grilled. It’s seriously simple and tasty. Sweet from the onion and pepper, tangy from the grilled lemon, filling and texturally satisfying because of the char-grilled potatoes, it’s a salad that doesn’t feel like a "salad."

Click here to see Make Dinner More Interesting — 8 Great Side Dish Recipes.

4
Servings
356
Calories Per Serving
Deliver Ingredients

Ingredients

  • 5 red potatoes, halved then cut into thirds
  • 1 white onion, cut into 3 thick rings
  • 1 red onion, cut into 3 thick rings
  • 4 Meyer lemons, halved
  • 1 red bell pepper, halved, pith removed, and quartered
  • 1 Tablespoon plus 1 teaspoon olive oil
  • Salt and pepper, to taste
  • 1 sprig rosemary
  • 2 Teaspoons Kewpie mayonnaise
  • 1 bunch chives, minced
  • 1 bunch arugula

Directions

Preheat a gas grill on high heat.

Place the potatoes, onions, Meyer lemons, and bell pepper in a bowl, drizzle 2 teaspoons of the olive oil over everything, and season with salt and pepper, to taste.

Scatter the potatoes on the grill. If you have a second grill level above the grill, put the onions, lemons, and bell pepper there. If not, put them around the outside parts of the grill where the temperature is a bit lower.

Place the rosemary over the potatoes and cook for about 10-11 minutes, then remove the lemon halves and turn the potatoes twice within the next 8-10 minutes. Then, transfer to a large bowl.

Squeeze out the juice from the grilled lemons into a small bowl and reserve until cool. Then mix in the Kewpie mayonnaise and remaining olive oil to compose a simple dressing. Season with salt and pepper, to taste.

Quarter each piece of grilled potato, and chop the onions and red pepper. When all components are cool, toss them together with the chives and 1/2 of the dressing.

Dress the arugula with the rest of the dressing. When everything is cool, toss everything together and serve.

Grill Shopping Tip

Think twice before buying a thicker piece of meat; a 2-inch thick steak takes four times (not twice) as long as 1-inch thick steak to cook.

Grill Cooking Tip

If you're cooking something that's been marinated, make sure to pat the item dry before it hits the grill. Any sugar in the marinade will burn.

Nutritional Facts

Total Fat
9g
14%
Sugar
11g
N/A
Saturated Fat
1g
7%
Cholesterol
2mg
1%
Protein
9g
18%
Carbs
65g
22%
Vitamin A
123µg
14%
Vitamin B6
0.8mg
39.1%
Vitamin C
110mg
100%
Vitamin E
2mg
8%
Vitamin K
84µg
100%
Calcium
167mg
17%
Fiber
10g
40%
Folate (food)
147µg
N/A
Folate equivalent (total)
147µg
37%
Iron
4mg
22%
Magnesium
114mg
28%
Monounsaturated
4g
N/A
Niacin (B3)
4mg
21%
Phosphorus
256mg
37%
Polyunsaturated
3g
N/A
Potassium
1874mg
54%
Riboflavin (B2)
0.2mg
12.1%
Sodium
1227mg
51%
Thiamin (B1)
0.3mg
23%
Zinc
2mg
10%

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