This Grilled Potato & Arugula Salad is a vibrant blend of smoky, creamy, and peppery flavors that’s as satisfying as it is simple. Crisp grilled potatoes, with their golden edges and tender centers, pair perfectly with the fresh, slightly spicy bite of arugula. A drizzle of tangy dressing ties it all together, creating a dish that’s both hearty and refreshing. Ready in just [insert cooking time], it’s a quick yet impressive side or light meal that’s sure to become a favorite.
The contrast of textures—crunchy greens, soft potatoes, and a silky dressing—makes every bite exciting. Whether you’re serving it at a summer barbecue or enjoying it as a weeknight treat, this salad delivers a burst of flavor and a touch of elegance. It’s a versatile dish that’s as easy to love as it is to make.
Fresh & Flavorful Ingredients
- 1 pound little potatoes, sliced in half
- Salt and pepper, to taste
- Olive oil, for roasting/grilling
- A few big handfuls of arugula
- ¼ cup chopped chives
- 1-2 tablespoons capers
- Lemon juice and zest, to taste
- Quick pickled red onions (optional):
- ½ small red onion, thinly sliced
- A good splash of sherry vinegar
- Generous pinches of salt
- Dressing:
- 2 tablespoons olive oil
- 1-2 tablespoons sherry vinegar
- ½ -1 teaspoon Dijon mustard
- 2 cloves garlic, chopped
- Squeeze of lemon juice
Step-by-Step Instructions
- Prepare the potatoes: Slice potatoes in half and season generously with salt and pepper.
- Pickle the onions (optional): In a small bowl, combine the sliced red onions with sherry vinegar and salt. Chill while preparing the rest of the dish (the longer they sit, the better).
- Make the dressing: In a large bowl, whisk together olive oil, sherry vinegar, Dijon mustard, chopped garlic, and a squeeze of lemon juice. Set aside.
- Grill the potatoes: Heat a grill pan to high heat and brush with oil. Place the potatoes cut side down and let cook without moving until char marks form (about 5-7 minutes). Flip one to check for doneness.
- Finish cooking: Flip all potatoes, add a squeeze of lemon juice, and continue cooking until roasted on the outside and tender in the middle (about 15-20 minutes total). Reduce heat and cover with a baking sheet if necessary to speed up cooking.
- Toss and assemble: Transfer the cooked potatoes to the bowl with the dressing and toss to coat. Let cool slightly, then toss with arugula, pickled onions, capers, chives, and lemon zest. Add more dressing if desired.
- Serve: Serve at room temperature or chill for later. Enjoy!
Perfect Pairings: Serving Suggestions
This Grilled Potato & Arugula Salad shines as a side dish for grilled meats like chicken, steak, or salmon. For a light meal, top it with a poached egg or crumbled feta cheese. Pair it with crusty bread to soak up the tangy dressing for a satisfying lunch or dinner.
Make It Your Own: Recipe Variations
Swap arugula for spinach or kale for a different leafy green twist. Add roasted cherry tomatoes or avocado slices for extra flavor and creaminess. If you’re not a fan of capers, try chopped olives or sun-dried tomatoes instead. For a heartier version, toss in grilled chicken or chickpeas.
Time-Saving Tips for Busy Cooks
Prep the quick-pickled onions and dressing a day ahead to save time. Use pre-washed arugula and pre-chopped chives for convenience. If you’re short on time, roast the potatoes in the oven at 400°F (200°C) instead of grilling—they’ll still be delicious!
Storage & Reheating: Keep It Fresh
Store leftovers in an airtight container in the fridge for up to 2 days. The arugula may wilt slightly, so add a fresh handful before serving. This salad is best enjoyed at room temperature or chilled—avoid reheating to preserve the texture of the greens.
Grill Pan Pro Tips
If you don’t have a grill pan, a cast-iron skillet works just as well for achieving those charred potato edges. Brush the pan generously with oil to prevent sticking, and don’t overcrowd the potatoes—cook in batches if needed. Covering the pan with a baking sheet helps trap heat and cook the potatoes evenly.
Grilled Potato & Arugula Salad
Ingredients
- 1 pound little potatoes, sliced in half
- salt, pepper
- olive oil, for roasting/grilling
- a few big handfuls arugula
- ¼ cup chopped chives
- 1-2 tablespoons capers
- lemon juice and zest
quick pickled red onions: (optional)
- ½ small red onion
- a good splash sherry vinegar
- generous pinches salt
dressing:
- 2 tablespoons olive oil
- 1-2 tablespoons sherry vinegar
- ½ -1 teaspoon dijon mustard
- 2 cloves chopped garlic
- squeeze of lemon
Instructions
- Slice potatoes in half and season with salt and pepper.
- In a small bowl, combine the red onions with sherry vinegar and salt. Chill while you make everything else (or make ahead, the longer they sit the better).
- Whisk together the dressing ingredients at the bottom of a large bowl. Set aside.
- Heat a grill pan* to high heat and brush with oil.
- Place the potatoes, cut side down and let them cook without moving them until nice char marks start to form (flip one to check).
- Flip them, add a good squeeze of lemon juice and continue cooking until roasted on the outside and tender in the middle.
- Reduce heat and cover if necessary (my grill pan doesn’t have a cover, but we placed a baking sheet over it). I cooked my 1″ potatoes for about 20-25 minutes total.
- Transfer cooked potatoes to the large bowl with the dressing and toss to coat.
- Let cool and toss with arugula, onions, capers, chives and lemon zest.
- Taste and add more dressing to your liking.
- Serve at room temp, or make ahead and chill.