Crispy Potato Salad with Grilled Peppers and Goat Cheese
Looking for a side dish that’s both fresh and satisfying? This Crispy Potato Salad is a perfect choice. Featuring fingerling potatoes, grilled Italian peppers, and creamy goat cheese, it’s a delightful mix of textures and flavors that will elevate any meal. Here’s how to make it:
Yield: 6 Portions
Ingredients:
2 lbs fingerling potatoes
2 bunches wild arugula
12 Italian peppers
4 oz goat cheese
1 bunch fresh basil
1 juicy lemon
Extra Virgin Olive Oil
Salt & pepper
Method:
Option to Prepare the Potatoes:
If you’d like to boil the potatoes ahead of time, this will reduce the amount of time on the grill. Place the fingerling potatoes in a pot and cover with cold water. Bring to a boil, then reduce the heat and simmer until tender. Drain the potatoes and let them cool in the refrigerator. Once completely cold, smash them gently with your hand or a measuring cup. They are now ready to be grilled.
If you want to only use the grill, keep reading.
Grill the Vegetables:
Cut the raw fingerling potatoes in half lengthwise to ensure they cook evenly and get a good char. Toss the potato halves in olive oil, salt, and pepper. Place the potato halves cut side down on the grill. Grill for about 10-15 minutes, turning occasionally, until they are tender inside and crispy on the outside.
Toss the whole Italian peppers with a bit of olive oil, salt, and pepper. Grill until they have a nice char.
If you’re using boiled potatoes, grill them until they’re crispy, about 4-5 minutes on each side.
Assemble the Salad:
In a mixing bowl, combine the warm potatoes with torn wild arugula and fresh basil. Season with salt and pepper, then add the juice of one lemon and a generous drizzle of extra virgin olive oil.
The warmth of the potatoes will slightly wilt the arugula and basil, enhancing the salad’s flavor and texture.
Finish and Serve:
Transfer the potato and herb mixture to a serving platter.
Top with the grilled peppers and crumbled goat cheese.
