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You can use grilled potatoes in any kind of salad, but they're especially good mixed with other grilled vegetables like onion and corn, dressed in a tangy vinaigrette, and served over toothy greens like arugula or frisée.
Serves two as a main dish.
ingredients
For the salad:
1 lb. red-skinned or yellow-fleshed potatoes,
grilled 2 small ears corn, grilled by your favorite method
1 small red onion, thickly sliced and grilled until tender
2 Tbs. minced, drained oil-packed sun-dried tomatoes
4 oz. smoked whitefish or smoked trout, flaked into small pieces
2 oz. arugula (tough lower stalks removed)
For the vinaigrette:
1 Tbs. white-wine vinegar
1 tsp. Dijon mustard
1 tsp. granulated sugar
1/4 tsp. kosher salt
Freshly ground black pepper
3 Tbs. extra-virgin olive oil
1/2 Tbs. chopped fresh herbs (optional)
how to make
While the potatoes are still warm, combine them with the corn, onion, sun-dried tomatoes, and smoked fish. Make the vinaigrette by whisking together the vinegar, mustard, sugar, salt, and pepper in a small bowl and slowly whisking in the oil; add herbs, if you like. Toss the arugula with a little less than 1 Tbs. of the dressing to coat it lightly. Mound it on two plates or in two soup bowls. Toss the potato mixture with 2 to 3 Tbs. of the dressing and arrange on the arugula. Drizzle on any leftover dressing if you like.
From Fine Cooking 39, pp. 44-48
photo: Scott Phillips
