Core: Grilled Potato Salad

This salad is totally delicious but the grilled potatoes are slightly a pain. Either you have to grill them in batches inside on your grill pan, which smokes up the kitchen pretty good, or outside on your grill where about 1/3 of them will fall through the gaps. Take your pick. Either way, it's worth it.

The Core Plan suggests consuming 2 tsp of olive oil each day, which is how I justify a little olive oil in salad or other recipes. This calls for 5 T and makes 4 servings so that's more than 2 tsp per person, so I just decrease it a little, using only as much as I have to.
Grilled Potato Salad

4 large Yukon gold potatoes, sliced 1/4-inch thick
5 T extra virgin olive oil, divided
2 T grill seasoning blend
2 T rosemary leaves, 3 sprigs, stripped and chopped
2 navel oranges, peeled and chopped
1 small red onion, thinly sliced
4 to 5 cups arugula, chopped, 2 bunches
2 T red wine vinegar

1. Preheat grill. Place potatoes in large bowl and toss with about 3 T olive oil, 2 T grill seasoning and rosemary. Grill potatoes 4 to 5 minutes on each side.

2. While potatoes are cooking, combine oranges and red onion and dress with red wine vinegar and some extra virgin olive oil.

3. Remove potatoes from grill to the dressed oranges and onions. Toss to coat. When you grill potatoes they will be slightly drier than when you use other methods of cooking. By adding the potatoes to the dressing while hot, they really soak it up. When ready to serve, add the arugula to the potatoes and toss to distribute.