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Tangy Adobo Grilled Potato Salad

Urban Accents Adobo Potato Salad Recipe

Crispy-outside, creamy-inside grilled potatoes sit atop sharp arugula greens and tossed in our tangy, slightly-spicy Adobo seasoning. A quick vinaigrette brings the whole salad together.

  • Preparation: 10 min
  • Cooking: 30 min
  • Ready in: 40 min

Instructions

  1. Place potatoes in a large pot and pour in cold water to cover. Bring to a boil; reduce heat and simmer until tender, 10–15 minutes. Drain; let cool.
  2. In a large bowl, prepare vinaigrette by whisking together 5 Tbsp oil, 1-2 Tbsp vinegar, 1/2 tsp dijon mustard, and 1 Tbsp seasoning. (adjust to taste)
  3. Toss cooled potatoes with 1 Tbsp olive oil and 1.5 Tbsp seasoning.
  4. Heat grill and oil grates. Grill potatoes 5-7 minutes or until charred and crispy. Remove from grill.
  5. Gently toss warm potatoes with dressing (reserve some dressing to spoon over arugula). Serve on a bed of arugula garnished with pickled onions and chopped cilantro.

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