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Grilled Potato, Corn & Red Onion Salad over Arugula

Scott Phillips

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.


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 Information

  • 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


  • 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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