Grilled Potato, Corn & Red Onion Salad over Arugula

You can use grilled potatoes in any kind of salad, but they're especially good mixed with other grilled vegetables like onion and corn, dressed in a tangy vinaigrette, and served over toothy greens like arugula or frisée.

For the salad:

• 1 lb. Rosemary-Mustartd Grilled Potatoes(or one of the variations)
• 2 small ears corn, grilled by your favorite method
• 1 small red onion, thickly sliced and grilled until tender
• 2 Tbs. minced, drained oil-packed sun-dried tomatoes
• 4 oz. smoked whitefish or smoked trout, flaked into small pieces
• 2 oz. arugula (tough lower stalks removed)

For the vinaigrette:

• 1 Tbs. white-wine vinegar
• 1 tsp. Dijon mustard
• 1 tsp. granulated sugar
• 1/4 tsp. kosher salt
• Freshly ground black pepper
• 3 Tbs. extra-virgin olive oil
• 1/2 Tbs. chopped fresh herbs (optional) 

While the potatoes are still warm, combine them with the corn, onion, sun-dried tomatoes, and smoked fish. Make the vinaigrette by whisking together the vinegar, mustard, sugar, salt, and pepper in a small bowl and slowly whisking in the oil; add herbs, if you like. Toss the arugula with a little less than 1 Tbs. of the dressing to coat it lightly. Mound it on two plates or in two soup bowls. Toss the potato mixture with 2 to 3 Tbs. of the dressing and arrange on the arugula. Drizzle on any leftover dressing if you like.