Grilled Potato and Arugula Salad with Dijon Mustard Vinaigrette
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Appears in Cook's Illustrated July/August 2001
Potatoes cooked on the grill deliver smoky flavor, but they are usually either charred or undercooked in the center. Here's how to do it right.
WHY THIS RECIPE WORKS
Potatoes grilled on a hot fire turn out burned on the outside and raw on the inside. Potatoes grilled on a moderate fire take forever to cook. We set out to find a better cooking method for our grilled potato salad recipe: We skewered and b...
