Grilled Potato & Arugula Salad Recipe

Potatoes: Sliced into rounds, these form the hearty base of the salad.

Arugula: Fresh and peppery, it adds a vibrant green and a unique flavor.

Cherry tomatoes: Halved, they provide sweetness and a pop of color.

Olive oil: Used for grilling the potatoes and dressing the salad.

Balsamic vinegar: Adds a tangy and slightly sweet flavor to the dressing.

Salt: Enhances the flavors of the ingredients.

Freshly ground black pepper: Adds a bit of heat and depth to the salad.

When grilling potato slices, ensure they are cut evenly to promote uniform cooking. To prevent them from sticking to the grill, brush both sides with olive oil and use a grill basket or place them directly on the grates. For added flavor, consider marinating the potatoes in a mixture of olive oil, balsamic vinegar, salt, and pepper for about 15 minutes before grilling. This will infuse the potatoes with a deeper taste and enhance the overall dish.

• potatoes - Substitute with sweet potatoes: Sweet potatoes offer a slightly sweeter flavor and a similar texture when grilled.

• arugula - Substitute with baby spinach: Baby spinach has a milder taste and similar leafy texture, making it a good alternative to arugula.

• cherry tomatoes - Substitute with grape tomatoes: Grape tomatoes have a similar size and sweetness, making them an easy swap for cherry tomatoes.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a suitable replacement for olive oil in grilling.

• balsamic vinegar - Substitute with red wine vinegar: Red wine vinegar has a tangy flavor that can mimic the acidity of balsamic vinegar, though it lacks the sweetness.

• salt - Substitute with sea salt: Sea salt can provide a similar level of seasoning with a slightly different mineral content.

• freshly ground black pepper - Substitute with white pepper: White pepper offers a similar peppery flavor but with a slightly different aroma and appearance.

• Allow the grilled potatoes to cool completely before storing. This helps to maintain their texture and prevents them from becoming mushy.
• Transfer the grilled potatoes, arugula, and cherry tomatoes into an airtight container. It's best to store the arugula separately if possible to keep it fresh and crisp.
• Drizzle a little olive oil over the grilled potatoes before sealing the container. This helps to keep them moist and flavorful.
• Store the container in the refrigerator. The salad will stay fresh for up to 2 days. For the best taste, consume it within this time frame.
• If you need to freeze the grilled potatoes, place them in a single layer on a baking sheet and freeze until solid. This prevents them from sticking together.
• Once frozen, transfer the grilled potatoes to a freezer-safe bag or container. Label with the date and use within 1 month for the best quality.
• To reheat the grilled potatoes, thaw them in the refrigerator overnight. Reheat in a skillet over medium heat until warmed through, or use a microwave.
• When ready to serve, combine the reheated grilled potatoes with fresh arugula and cherry tomatoes. Drizzle with olive oil and balsamic vinegar, and season with salt and pepper to taste.
• Avoid freezing the arugula and cherry tomatoes as they do not freeze well and can become watery and lose their texture.

• Oven Method: Preheat your oven to 350°F (175°C). Spread the leftover grilled potatoes on a baking sheet and cover with foil. Bake for about 10-15 minutes until heated through. Add the arugula and cherry tomatoes just before serving to keep them fresh and crisp.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of olive oil to the pan. Toss in the grilled potatoes and cook for 5-7 minutes, stirring occasionally, until they are warmed through. Add the arugula and cherry tomatoes at the end, tossing them gently to combine.

• Microwave Method: Place the grilled potatoes in a microwave-safe dish. Cover with a microwave-safe lid or plastic wrap, leaving a small vent. Microwave on high for 1-2 minutes, stirring halfway through. Add the arugula and cherry tomatoes after microwaving to maintain their texture.

• Grill Method: Preheat your grill to medium heat. Wrap the grilled potatoes in aluminum foil and place them on the grill for about 5 minutes, turning occasionally. Once heated, combine with fresh arugula and cherry tomatoes before serving.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the grilled potatoes in the air fryer basket in a single layer. Heat for 5-7 minutes, shaking the basket halfway through. Mix with arugula and cherry tomatoes after reheating.

• Grill: used to cook the potato slices, giving them a smoky flavor and grill marks.

• Tongs: essential for flipping the potato slices on the grill without breaking them.

• Mixing bowl: where you will combine the grilled potatoes, arugula, and cherry tomatoes.

• Measuring cups: used to measure the olive oil, balsamic vinegar, and cherry tomatoes.

• Measuring spoons: used to measure the salt and pepper accurately.

• Knife: needed to slice the potatoes and halve the cherry tomatoes.

• Cutting board: provides a safe surface for slicing the potatoes and tomatoes.

• Salad tongs: useful for tossing the salad ingredients together evenly.

• Serving bowl: used to present the salad once it is ready to be served.

Pre-cook the potatoes: Boil the potato slices for 5 minutes before grilling to reduce grill time.

Use pre-washed arugula: Save time by buying pre-washed arugula to skip the washing and drying process.

Make the dressing ahead: Mix the olive oil and balsamic vinegar in advance and store in the fridge.

Grill in batches: If you have a small grill, grill the potato slices in batches to ensure even cooking.

Prep ingredients in advance: Slice the potatoes and halve the cherry tomatoes the night before to save time on the day of cooking.