Ingredients

The following ingredients have 6 Servings
  • 2.5 lbs potatoes (cut into 1 inch pieces; see note 1)
  • 2 tablespoons olive oil
  • 1 tablespoon coarse sea salt
  • 2 cloves garlic (minced)
  • freshly ground black pepper
  • 1 red onion (sliced into 1/4 inch rings; see note 2)
  • 2 bell peppers (sliced into 1/4 inch rings)
  • 1/2 cup feta cheese
  • 4 cups arugula
  • 2 tablespoons parsley (chopped)
  • 2 tablespoons chives (chopped)
  • 2 tablespoons olive oil
  • 2 tablespoons white wine vinegar
  • 1 tablespoon honey
  • 1 tablespoon fresh lemon juice (1/2 a small lemon)
  • 1/4 teaspoon dijon
  • 2 tablespoons water
  • 1/4 teaspoon salt
  • 3/4 cup parsley (loosely packed)

Instruction

  • Add potatoes to a large pot, cover with water and bring to a boil.
  • Cook for 12-15 minutes, or until a fork can easily go into the potatoes (but not overly soft).
  • Drain potatoes and set aside.
  • Heat grill to medium high heat. While grill is heating, cut the potatoes in half (for baby potatoes), or in 1 inch cubes (for larger potatoes). Toss in a large bowl with 2 tablespoons of olive oil, 1 tablespoon of sea salt, garlic and black pepper.
  • In a separate large bowl, combine the onion slices and bell peppers with 1 tablespoon of olive oil, and salt and pepper to taste.
  • Place the potatoes (cut side down) over direct heat on the barbecue, and arrange the onion slices and bell peppers over indirect heat.
  • Cover and cook for 5 minutes. Check the potatoes and turn if necessary. Check the bell peppers and onions frequently after this. Peppers and onions will need only 3 or so more minutes on the grill (8 min total).
  • Continue checking the potatoes every 2 or so minutes, turning frequently until golden and slightly charred. Mine took a total of 8-15 minutes.
  • Blend together all vinaigrette ingredients using an immersion blender, and toss with remaining salad ingredients.
  • Assemble salad, toss with vinaigrette, and serve immediately.