While I have nothing but admiration for those of you who grill outdoors in the snow all winter long, that’s just not me. First of all, it rarely snows in Seattle. Second, grilling in a drizzle just isn’t as dramatic or satisfying as braving the snow to cook outdoors. (I mean, I imagine that it’s not. I’ve never actually grilled in the snow. See above.) Anyway, it’s not summer now, which is grilling season in my book, which is how I ended up making a winter version of one of my favorite summer salads using roasted instead of grilled potatoes.
I planned to serve this salad alongside a couple of pan-fried trout, but in the end the trout stayed safely on ice and we opened a can of smoked trout to flake into the salad to make it meal by itself. The contrasts here are quite nice: the peppery greens, creamy blue cheese, crisp hot potatoes, and the added salt and smoke from the trout if you go that route. Roasted Potato Salad with Arugula and Blue Cheese, with or without Smoked Trout: Slice potatoes 1/2″ thick (I used halved fingerlings), toss with olive oil and salt, and roast at 450 until crisp, turning occasionally. Meanwhile, make a vinaigrette by mixing 1 Tbsp. sherry vinegar with 3 Tbsp. olive oil, a dab of dijon mustard, and salt and pepper. Shake well. When potatoes are done, lightly dress a bowl of arugula and toss well. Add roasted potatoes and blue cheese and toss again. Divide into bowls and top with flaked smoked trout, if using. Dinner is served.