Description
A delightful twist on the classic potato salad, featuring grilled potatoes, an herb vinaigrette, and soft boiled eggs served on a bed of arugula. Perfect for a summer barbecue.
Ingredients
Units
- 1 pound potatoes
- 1 onion
- 5 eggs
- 2 Tablespoons oil
- Arugula
- 2 Tablespoons red wine vinegar
- 1 Tablespoon Dijon mustard
- 1/4 cup olive oil
- Salt and pepper to taste
- Fresh herbs (such as parsley, dill, or chives)
Instructions
- Preheat your grill to medium-high heat.
- Slice the potatoes and onion into thick rounds.
- Toss the potatoes and onion with 2 tablespoons of oil, and season with salt and pepper.
- Grill the potatoes and onion until tender and slightly charred, about 10-15 minutes.
- Meanwhile, bring a pot of water to a boil and carefully add the eggs. Boil for 7 minutes, then transfer to an ice bath to cool.
- In a small bowl, whisk together the red wine vinegar, Dijon mustard, olive oil, salt, pepper, and fresh herbs to make the vinaigrette.
- Peel the eggs and slice them in half.
- In a large bowl, combine the grilled potatoes and onion with the vinaigrette.
- Serve the potato salad on a bed of arugula and top with the soft boiled eggs.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2
- Sodium: 300
- Fat: 12
- Carbohydrates: 30
- Fiber: 3
- Protein: 10