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Grilled Potato & Arugula Salad

 Grilled Potato & Arugula Salad
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
8 ServingsPrep: 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

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Grilled Potato & Arugula Salad (continued)

Directions (continued)

  • arugula, tomatoes, olives, onions and potatoes. Yield: 8 servings.
Nutritional Facts: 1 cup equals 116 calories, 3 g fat (1 g saturated fat), 2 mg cholesterol, 535 mg sodium, 20 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.