Lemon-Arugula Potato Salad
July 5, 2010
Looking for a salad that is light, and full of flavor? Check out this recipe that my friend Suzanne shared with me. YUM,
that’s what Suzanne said, and she was right! YUM, it was! I will definitely be making this Lemon-Arugula Potato salad quite a bit this summer. Lightly boiled Fingerling potatoes are covered with a fresh lemony dressing while the potatoes are still warm. Once your potatoes have cooled, the arugula is added, which adds a nice mild spicy flavor to complete this YUMMY salad!
Arugula is a good source of vitamins A, C, folate, calcium, and magnesium. Related to both the radish and watercress, which explains it’s spicy flavor. We served this wonderful salad with barbecued Bratwurst which was a nice balance. Suzanne found this recipe from Cooking Light. Please enjoy!
For more potato salad recipes, click here.
- 2 lbs. Yukon gold potatoes, peeled, cut into 1-inch pieces (we used fingerlings, skin on)
- 2 tbsp. plus 2 tsp. extra virgin olive oil
- ½ cup finely chopped shallots (3 small)
- 1½ tbsp. sherry vinegar
- 2 tsp. stone-ground mustard
- 1 tsp. grated lemon rind
- 1 tsp. lemon juice
- ½ tsp. salt
- ¼ tsp. freshly ground pepper
- 2 ½ cups loosely packed arugula, chopped
Place potatoes pieces in a medium saucepan. Cover with cold water 2 inches above potatoes. Bring to a boil over medium-high heat. Reduce heat to medium, and gently simmer 10 minutes or until potatoes are tender. Drain potatoes.
Heat a small skillet over medium heat. Add 2 tsp. olive oil to pan and swirl to coat. Add shallots to pan, sauté 3 minutes or until lightly browned, stirring occasionally. Remove from heat. In a small bowl add shallots, vinegar, mustard, lemon rind, lemon juice, salt, and pepper. Stir with a whisk, and gradually add remaining 2 tbsp. olive oil, stirring constantly until well combined. Pour dressing over warm potatoes, tossing gently to coat. Cool completely. Add arugula to potato mixture, toss gently. I topped it with just a little more olive oil. Serve immediately.
Serves: 6
Total time: 45 minutes
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