Grilled Potato Salad
Grilled Potato Salad takes around 26 minutes from beginning to end. One portion of this dish contains around 5g of protein, 18g of fat, and a total of 347 calories. This gluten free, dairy free, lacto ovo vegetarian, and whole 30 recipe serves 4. This recipe from Foodnetwork requires red wine vinegar, grill seasoning blend, yukon gold potatoes, and olive oil. 16 people found this recipe to be scrumptious and satisfying. It works well as a side dish. It will be a hit at your The Fourth Of July event. Grilled Chicken & Corn Red Potato Salad, Grilled Potato Skins, and Loaded Baked Potato Soup with Crispy-Fried Potato Skins are very similar to this recipe.
Instructions
Watch how to make this recipe.
Place potatoes in large bowl and toss with about 3 tablespoons extra-virgin olive oil, 2 tablespoons grill seasoning and rosemary. Grill potatoes 4 to 5 minutes on each side.
While the potatoes are cooking, combine oranges and red onion and dress with red wine vinegar and some extra-virgin olive oil.
Remove the potatoes from the grill to the dressed oranges and onions, toss to coat. When you grill 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 ready to serve, add the arugula to the potatoes and toss to distribute.