One of my lesser qualities is how picky of an eater I am. That's not to say I don't venture out and try new things, however typically when I try them, I don't end up liking them.
The same cannot be said of this potato salad though.
Something about the concept of my mom's classic potato salad always threw me off growing up. I think it's the mayonnaise. I've never been a sauce or dressing person, and so the concept of potatoes lathered up in mayo - a condiment I've never been fond of - and served in a bowl doesn't quite sit right with me.
That's why when my mom came home from her first potluck of the season last week, and wouldn't stop talking about this goat cheese and arugula potato salad, I was skeptical.
Now, remember, I said I was always willing to try things. And try this potato salad I did. We had it three nights in a row.
The lemon dijon dressing pair seamlessly with the grilled potatoes. The goat cheese cuts the bitterness of the arugula, creating the most delicious concoction for you to serve up at your next family dinner, local barbecue, or picnic.
This is officially my new go-to dish when I need something quick and easy that I know will impress the crowd. I can guarantee you will be the most popular person at the party, and everyone will be begging you for the recipe. It's so easy it feels illegal.
Continue reading for the full recipe.
Note: The recipe makes A LOT. My mom cuts the recipe in half to feed 3-4 people. The full recipe is great if you're serving many guests.
INGREDIENTS
2 pounds baby red potatoes
Canola, olive, or avocado oil, for tossing
Kosher salt and freshly ground black pepper
1/2 cup Lemon-Mustard-Tarragon Vinaigrette, recipe follows
4 ounces baby arugula
4 ounces soft goat cheese or feta, in small pieces
FOR THE LEMON-MUSTARD-TARRAGON VINAIGRETTE
Zest and juice of 1 large lemon
2 tablespoons Dijon mustard
1 tablespoon chopped fresh tarragon
1 teaspoon clover honey
Kosher salt and freshly ground black pepper
1/2 cup olive oil or canola oil
DIRECTIONS:
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 (or oil of your choosing) 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 bowl and immediately add the vinaigrette. Put the arugula on top and scatter the goat cheese over the arugula. Season with salt and pepper. Quickly and gently fold the mixture once or twice to combine. Serve warm or at room temperature.
Lemon-Mustard-Tarragon Vinaigrette (Yields 1 cup)
In a medium bowl, whisk together the lemon zest and juice, mustard, tarragon, honey, and a little salt and pepper. Slowly whisk in the olive oil until emulsified.
Trust me when I say this salad makes the perfect side dish, but it's just as good as the main course. It's delicious warm the same night, but it's just as good cold the next day. Simply pre-boil your potatoes, mix your dressing, and prepare all your ingredients ahead of time and you've got yourself a delicious addition to any spread that is fresh, flavorful, and nutritious. Add your arugula last to ensure freshness. I am partial to letting the arugula wilt a bit to bring out its oils and flavors, but that's up to personal preference.
It truly is saying a lot for me to speak so highly of a recipe. I can't wait for you to try it. We would love to hear from you in the comments. Let us know down below your go-to summer salad recipe!
SOURCE: foodnetwork.com
