Grilled Potato, Corn & Red Onion Salad over Arugula

Grilled Potato, Corn & Red Onion Salad over Arugula
Photo by Scott Phillips


  • ¼ tsp. kosher salt
  • 1 small red onion, thickly sliced and grilled until tender
  • 4 oz. smoked whitefish or smoked trout, flaked into small pieces
  • 2 Tbs. minced, drained oil-packed sun-dried tomatoes
  • 2 oz. arugula (tough lower stalks removed)
  • 2 small ears corn, grilled by your favorite method
  • Freshly ground black pepper
  • + 6 more ingredients
    • 1 tsp. Dijon mustard
    • 3 Tbs. extra-virgin olive oil
    • 1 Tbs. white-wine vinegar
    • 1 tsp. granulated sugar
    • ½ Tbs. chopped fresh herbs (optional)
    • 1 lb. Rosemary-Mustartd Grilled Potatoes(or one of the variations)

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...

View full recipe at Fine Cooking


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