New! Plant Based Meatless Mixes 
Recipe Mixes- Easy Meal Solutions 
Spices 
Cooking Sauces 
Gourmet Popcorn & Seasonings 
Brining for Turkey, Pork & Chicken 
- Courses: Side Dishes, Vegetarian
- Cuisines: American, Latin Heat, Tex Mex
- Season: Summer Grilling
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.
Ingredients
- For:
- 6 servings
- 1 lb petite red potatoes, sliced in half
- 6 Tbsp olive oil, divided
- 2 large handfuls arugula
- 1-2 Tbsp Apple Cider Vinegar
- 1/2 tsp Dijon mustard
- 2.5 Tbsp Urban Accents Tangy Adobo Burrito Bowl Seasoning, divided
- chopped cilantro, pickled onions (for garnish)
- Preparation: 10 min
- Cooking: 30 min
- Ready in: 40 min
Instructions
- 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.
- 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)
- Toss cooled potatoes with 1 Tbsp olive oil and 1.5 Tbsp seasoning.
- Heat grill and oil grates. Grill potatoes 5-7 minutes or until charred and crispy. Remove from grill.
- 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.
