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Grilled Potato Salad with Arugula, Goat Cheese and Lemon-Mustard-Tarragon Vinaigrette

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  • Level: Intermediate
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 to 6 servings
  • Nutrition Info
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2 pounds baby red potatoes

Canola oil, for tossing

Kosher salt and freshly ground black pepper

1/2 cup Lemon-Mustard-Tarragon Vinaigrette, recipe follows

4 ounces baby arugula

4 ounces soft goat cheese, in small pieces

Lemon-Mustard-Tarragon Vinaigrette:

Zest and juice of 1 large lemon

2 tablespoons Dijon mustard

1 tablespoon chopped fresh tarragon

1 teaspoon clover honey

Kosher salt and freshly ground black pepper

1/2 cup olive oil or canola oil


  1. 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.
  2. Heat a charcoal or gas grill to medium-high.
  3. 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.
  4. 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:

Yield: about 1 cup
  1. 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.