Servings: two as a main dish.

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.

Ingredients

For the salad:

1 lb. Rosemary-Mustartd Grilled Potatoes(or one of the variations)
2 small ears corn, grilled by your favorite method
1 small red onion, thickly sliced and grilled until tender
2 Tbs. minced, drained oil-packed sun-dried tomatoes
4 oz. smoked whitefish or smoked trout, flaked into small pieces
2 oz. arugula (tough lower stalks removed)

For the vinaigrette:

1 Tbs. white-wine vinegar
1 tsp. Dijon mustard
1 tsp. granulated sugar
1/4 tsp. kosher salt
Freshly ground black pepper
3 Tbs. extra-virgin olive oil
1/2 Tbs. chopped fresh herbs (optional)

Nutritional Sample Size based on six servings
Calories (kcal) : 190
Fat Calories (kcal): 110
Fat (g): 12
Saturated Fat (g): 1.5
Polyunsaturated Fat (g): 1.5
Monounsaturated Fat (g): 9
Cholesterol (mg): 0
Sodium (mg): 230
Carbohydrates (g): 20
Fiber (g): 2
Protein (g): 3

Preparation

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.

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What We're Cooking Now

Name: Grilled Potato, Corn & Red Onion Salad over Arugula
Yield: two as a main dish. servings
Cuisine: American
Ingredients: 1 lb. Rosemary-Mustartd Grilled Potatoes(or one of the variations); 2 small ears corn, grilled by your favorite method; 1 small red onion, thickly sliced and grilled until tender; 2 Tbs. minced, drained oil-packed sun-dried tomatoes; 4 oz. smoked whitefish or smoked trout, flaked into small pieces; 2 oz. arugula (tough lower stalks removed); 1 Tbs. white-wine vinegar; 1 tsp. Dijon mustard; 1 tsp. granulated sugar; 1/4 tsp. kosher salt; Freshly ground black pepper; 3 Tbs. extra-virgin olive oil; 1/2 Tbs. chopped fresh herbs (optional)