Grilled Potato & Arugula Salad Recipe

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Grilled Potato & Arugula Salad Recipe
Grilled Potato & Arugula Salad Recipe photo by Taste of Home
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Grilled Potato & Arugula Salad Recipe

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Looking for a new twist on an old picnic classic? This colorful potato salad has both sweet and Yukon Gold potatoes, fresh greens, some Cajun heat and a cool yogurt dressing. —Nancee Melin, Tucson, Arizona
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. Grill: 15 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. Grill: 15 min.

Ingredients

  • 2 medium sweet potatoes
  • 2 medium Yukon Gold potatoes
  • 4-1/2 teaspoons Cajun seasoning, divided
  • 1/4 teaspoon salt, divided
  • 1/4 teaspoon pepper, divided
  • 1/2 cup plain yogurt
  • 4-1/2 teaspoons lemon juice
  • 2 garlic cloves, minced
  • 3 cups fresh arugula or baby spinach
  • 1 cup grape tomatoes
  • 1/2 cup pitted Greek olives, sliced
  • 6 green onions, chopped

Directions

Pierce sweet potatoes and Yukon Gold potatoes; microwave, uncovered, on high for 4 minutes, turning once.
When potatoes are cool enough to handle, peel and cut into 1/2-in. slices. Sprinkle with 4 teaspoons Cajun seasoning, 1/8 teaspoon salt and 1/8 teaspoon pepper.
Place potato slices on a grilling grid; transfer to grill rack. Grill, covered, over medium heat for 15-20 minutes or until tender, turning occasionally.
In a large bowl, combine the yogurt, lemon juice, garlic and remaining Cajun seasoning, salt and pepper. Gently fold in the arugula, tomatoes, olives, onions and potatoes. Yield: 8 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Grilled Potato & Arugula Salad in Taste of Home August/September 2010, p33

Nutritional Facts

1 cup: 116 calories, 3g fat (1g saturated fat), 2mg cholesterol, 535mg sodium, 20g carbohydrate (5g sugars, 2g fiber), 3g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

  • 2 medium sweet potatoes
  • 2 medium Yukon Gold potatoes
  • 4-1/2 teaspoons Cajun seasoning, divided
  • 1/4 teaspoon salt, divided
  • 1/4 teaspoon pepper, divided
  • 1/2 cup plain yogurt
  • 4-1/2 teaspoons lemon juice
  • 2 garlic cloves, minced
  • 3 cups fresh arugula or baby spinach
  • 1 cup grape tomatoes
  • 1/2 cup pitted Greek olives, sliced
  • 6 green onions, chopped
  1. Pierce sweet potatoes and Yukon Gold potatoes; microwave, uncovered, on high for 4 minutes, turning once.
  2. When potatoes are cool enough to handle, peel and cut into 1/2-in. slices. Sprinkle with 4 teaspoons Cajun seasoning, 1/8 teaspoon salt and 1/8 teaspoon pepper.
  3. Place potato slices on a grilling grid; transfer to grill rack. Grill, covered, over medium heat for 15-20 minutes or until tender, turning occasionally.
  4. In a large bowl, combine the yogurt, lemon juice, garlic and remaining Cajun seasoning, salt and pepper. Gently fold in the arugula, tomatoes, olives, onions and potatoes. Yield: 8 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Grilled Potato & Arugula Salad in Taste of Home August/September 2010, p33

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