Grilled Potato and Arugula Salad with Dijon Mustard Vinaigrette

Name: Grilled Potato and Arugula Salad with Dijon Mustard Vinaigrette
Yield: Serves 4 to 6
Ingredients: 1 1/2 pounds, new potatoes, 2 to 3 inches long, scrubbed and unpeeled, cut into eighths; 1 1/2 teaspoons, table salt; 2 tablespoons, olive oil; 1/4 teaspoon, ground black pepper; 1 1/2 teaspoons, rice vinegar; , Table salt; 1/2 teaspoon, ground black pepper; 3 tablespoons, fresh chives, finely chopped; 1 large bunch, arugula, washed, dried, stems trimmed (about 3 cups); 1 , medium yellow bell pepper, halved, seeded, deveined, and cut into 1/2-inch squares; 1 teaspoon, Dijon mustard; 1 , small shallot, minced (about 1 1/2 tablespoons); 2 tablespoons, olive oil

Side Dishes
Vegetables
Potatoes
Vegetarian
Grilling & Barbecue
Salads

Appears in Cook's Illustrated July/August 2001

Potatoes cooked on the grill deliver smoky flavor, but they are usually either charred or undercooked in the center. Here's how to do it right.

SERVES 4 to 6

TIME 1½ hours

Grilled Potato and Arugula Salad with Dijon Mustard Vinaigrette

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