Grilled Potato & Arugula Salad |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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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. âNancee Melin, Tucson, Arizona 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:
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.
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