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Warm Potato Salad




Difficulty:Easy
Prep Time:15 Minutes
Cook Time:20 Minutes
Serves:12

Nutritional Information

This potato salad adds arugula for a fresh, peppery taste!

Ingredients

  • 3 pound yukon gold potatoes, quartered
  • 1/4 cup extra virgin olive oil
  • Salt and freshly ground pepper
  • 2 tablespoons grainy mustard
  • 1 1/2 tablespoons cider vinegar
  • 1 sweet onion, thinly sliced
  • 5 ounces baby arugula

Directions

  • 1. Preheat the EGG to 425° using indirect heat. Scatter the potatoes on large rimmed baking sheets, drizzle with some of the olive oil and toss until coated. Season with salt and pepper and roast for about 25 minutes, until browned and crisp.
  • 2. In a small bowl, whisk 1/4 cup of olive oil with the mustard and vinegar and season with salt and pepper. In a large bowl, toss the potatoes with the onion and arugula. Top with the dressing, toss again and serve right away.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828