Save Recipe Print
Total:
30 min
Active:
30 min
Yield:
4 to 6 servings
Level:
Intermediate

Nutrition Info

Healthy
Total:
30 min
Active:
30 min
Yield:
4 to 6 servings
Level:
Intermediate

Nutrition Info

Healthy

Ingredients

Lemon-Mustard-Tarragon Vinaigrette:

Directions

Watch how to make this recipe.

Put the potatoes in a pot of generously salted water and bring to a boil over high heat. Boil until the potatoes are just tender, about 8 minutes. Drain and cool slightly, then cut the potatoes into quarters.

Heat a charcoal or gas grill to medium-high.

Toss the potatoes with a little canola oil and season with salt and pepper. Put the potatoes in a grill basket and grill, covered, tossing and turning occasionally, until lightly charred in spots, about 5 minutes.

Transfer the potatoes to a bowl and immediately add the vinaigrette. Put the arugula on top and scatter the goat cheese over the arugula. Season with salt and pepper. Quickly and gently fold the mixture once or twice to combine. Serve warm or at room temperature. 

Lemon-Mustard-Tarragon Vinaigrette:

In a medium bowl, whisk together the lemon zest and juice, mustard, tarragon, honey, and a little salt and pepper. Slowly whisk in the olive oil until emulsified. 

Best of Food Network 4 Videos

Get the Recipe

Crown Roast Ribs 01:03

This budget-friendly crown roast will impress your holiday guests.

IDEAS YOU'LL LOVE

Black Bean Salad

Recipe courtesy of Guy Fieri

Baked Potato Wedges

Recipe courtesy of Ina Garten

Fall Salad

Recipe courtesy of Tyler Florence

Potato Latkes

Recipe courtesy of Michele Urvater

Grilled Pork Tenderloin

Recipe courtesy of Alton Brown

Fruit Salad with Orange-Vanilla Syrup

Recipe courtesy of Ree Drummond

Cheesy Potato Casserole

Recipe courtesy of The Neelys

Potato Chip Chocolate Chip Cookies

Recipe courtesy of Ree Drummond

Fully Loaded Baked Potato Soup

Recipe courtesy of Guy Fieri

Browse Reviews By Keyword