• Put the potatoes in a pot of salted water and bring to a boil over high heat. Boil until potatoes are just tender, about 8 min.
  
• Drain and cool slightly, then cut potatoes in half or quarters.
  
• Heat grill to medium-high.
• Toss the potatoes with canola oil and season with salt and pepper.
• Put the potatoes in a grill basket and grill, covered, tossing, and turning, until lightly charred about 5 min.
  
• Transfer the potatoes to a bowl and immediately add the vinaigrette.
  
• Put the arugula on top and scatter the goat cheese over the arugula.
  
• Season with salt and pepper.
• Quickly and gently fold the mixture once or twice to combine.
  
• Serve warm or at room temperature.

Lemon-Mustard-Tarragon Vinaigrette

• In a medium bowl, whisk together the lemon zest and juice, mustard, tarragon, honey, and salt and pepper.
  
• Slowly whisk in the olive oil until emulsified.
• Makes about 1 cup