This is a little twist on traditional potato salad because no mayo is required and the potatoes are grilled which lends a nice, slightly smoky flavor to the salad.
You can pretty much use any variety of potato but it’s important to know that you have to cook the potatoes first, you can’t just place raw potato slices directly onto the grill, it won’t turn out right.
You can boil, bake or microwave the potatoes, I prefer microwaving them. I had three big potatoes, mine were russet and they took only four to five minutes each, you’re looking for an al’ dente feel where you’re able to make a nice clean slice, they’ll finish cooking the rest of the way on the grill.
After the potatoes are grilled place them onto a platter lined with arugula then add sliced radishes, grilled corn, slivers of red onion, cherry tomatoes and lots of fresh basil.
The dressing is simple, just whisk two parts lemon juice to two parts olive oil, one minced garlic clove, a squeeze of Dijon mustard, salt and pepper.
Drizzle the dressing all around keeping it nice and light, don’t worry about keeping it chilled because it taste great at room temperature, nice and easy.
Happy Memorial Day!
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