#Giveaway and Recipe: Grilled potato and arugula salad with Tavern Direct Garlic Oil

We have a Green Egg grill  and I am always on the lookout for ways to make my husband do the cooking on it 🙂 A friend of ours made this dish for us a few weeks ago and it was wonderful. I had to make a couple of modifications to the original recipe from their Bobby Flay cookbook but here is my final recipe. It came out really good…although I wasn’t impressed with the leftovers so don’t make a ton extra!

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I love to find ways to use garlic in my cooking and replacing the plain olive oil in this recipe with the Tavern Direct Garlic Rosemary Oil was the perfect opportunity. I really feel that the bold flavors of herbs and garlic cut down on the need for too much salt to bring out the flavor.

As a Tavern Direct preferred blogger, I have gotten to try out a number of their sauces, marinades, oils and vinegars and I can honestly say that this is one of my favorite products yet! It has a very bold garlic flavor so a litte bit goes a LONG way! It is a blend of Canola & olive oils, along with oils of garlic and rosemary. This is pure oil, there are no floating bits of herbs or garlic in it so it is easy to spread on things with a pastry brush.

If you want to learn more about Tavern Direct’s mission to help missing children go HERE. For every product you purchase from them, they will donate a portion of the sale to the National Center for Missing & Exploited Children.


Every month, Tavern Direct offers a giveaway to one of their blog followers! This month you can enter to win a $50 Gift Card to Tavern Direct! This month’s giveaway is open until  10/24!
Enter HERE to win!
Grilled Potato and Arugula Salad


6 medium potatoes (about 3 to 4 cups peeled and sliced into 1/2 inch rounds)
3 cups baby arugula
1 small shallot (finely chopped)
1 scallion (thinly sliced, green and all)
1/4 cup red wine vinegar
2 tsp honey
2 tsp mustard
1/3 cup olive oil (plus more for grilling) I used Tavern Direct Garlic Rosemary Oil (shown at right)
1/2 cup crumbled blue cheese
salt and pepper to taste


1. Peel, rinse and slice the potatoes into 1/4 inch rounds

2. Place tinfoil on grill grates and brush with oil. Heat grill to medium and lay potato slices in a single layer on the grill (you will probably have to do more than one batch). Brush with oil and sprinkle with salt and pepper. Grill til just tender, about 8 to 10 minutes, turning once.

3. Make the sauce:  combine vinegar, honey, mustard, oil, shallot, and blue cheese. Salt and pepper to taste.

4. On a large platter, layer your ingredients:  arugula as a base, then potatoes, then some sauce, and repeat. Toss gently to distribute the sauce and sprinkle the top with scallions.

5. Serve warm.



  1. This looks so good. I'm hosting a recipe only link party today called "Cast Party Wednesday". This recipe would be a perfect addition. I would love it if you came by and shared some of your recipes with us.
    I hope to see you there!
  2. This sounds delicious! I love how fresh and light it is, yet flavorful and layered in texture! What a nice recipe for the upcoming holidays, thanks for sharing!

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