You can use grilled potatoes in any kind of salad, but they're especially good mixed with other grilled vegetables like onion and corn, dressed in a tangy vinaigrette, and served over toothy greens like arugula or frisée.
While the potatoes are still warm, combine them with the corn, onion, sun-dried tomatoes, and smoked fish. Make the vinaigrette by whisking together the vinegar, mustard, sugar, salt, and pepper in a small bowl and slowly whisking in the oil; add herbs, if you like. Toss the arugula with a little less than 1 Tbs. of the dressing to coat it lightly. Mound it on two plates or in two soup bowls. Toss the potato mixture with 2 to 3 Tbs. of the dressing and arrange on the arugula. Drizzle on any leftover dressing if you like.
nutrition information (per serving):
based on six servings;
Photo: Scott Phillips