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

A warm summer evening sharing a delicious grilled potato salad with friends is a delightful experience. This Grilled Potato Salad with Arugula, Goat Cheese, and Lemon-Mustard-Tarragon Vinaigrette is not only easy to make but also bursts with flavors that complement each other beautifully. In just about 30 minutes, you’ll bring together tender grilled potatoes, peppery arugula, and creamy goat cheese, creating a dish that works wonderfully as a side for any barbecue or outdoor gathering.

This recipe is perfect for those who love a fresh and hearty salad. It’s an ideal choice for summer cookouts, potlucks, or any casual dining occasion. Plus, you can prepare the vinaigrette ahead of time and store it in the fridge for up to a week, making this a convenient dish to have ready to go.

Why You’ll Love This Recipe

• The grilled potatoes offer a delightful smoky flavor and tender texture.
• Fresh arugula adds a peppery crunch that balances the creaminess of the goat cheese.
• The lemon-mustard-tarragon vinaigrette provides a bright, zesty finish.
• It can be served warm or at room temperature, making it versatile.

What You’ll Need

Here’s what you need to create this flavorful salad.

For the Salad

• 2 lbs potatoes, sliced
• 4 cups arugula
• 4 oz goat cheese, crumbled

For the Dressing

• 3 tbsp lemon juice
• 2 tbsp mustard
• 1 tbsp fresh tarragon, chopped
• 4 tbsp olive oil
• 1 tsp salt
• ½ tsp pepper

Use fresh herbs for the best flavor.

Substitutions & Swaps

• Potatoes: Use sweet potatoes for extra sweetness.
• Goat cheese: Feta cheese works well too.
• Arugula: Spinach can be a milder alternative.

How to Make It

Follow these simple steps to prepare your salad.

Preheat

Preheat the grill to medium-high heat.

Boil

Boil the sliced potatoes until tender, about 10-12 minutes.

Grill

Grill the boiled potatoes for about 4-5 minutes on each side until they have nice grill marks.

Whisk

In a bowl, whisk together lemon juice, mustard, chopped tarragon, olive oil, salt, and pepper to create the vinaigrette.

Toss

In a large bowl, toss the grilled potatoes with arugula, crumbled goat cheese, and the prepared vinaigrette.

Serve

Serve the salad warm or at room temperature for the best flavor.

How to Store It

Fridge: Store in an airtight container for up to 3 days.
Freezer: No, the potatoes will become mushy.
Reheat: Use the microwave for 1-2 minutes.

Tips for Best Results

• Choose waxy potatoes for a creamier texture after grilling.
• Let the vinaigrette sit for a few minutes to deepen the flavors.
• Adjust the salt and pepper according to your taste preference.

Serving Suggestions

• Pair with grilled meats like chicken or steak.
• Offer it as a side at summer potlucks or barbecues.
• Serve with crusty bread for a complete meal.

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