Potato Salad with Arugula and Dijon Vinaigrette
This recipe, from the food52.com blog, serves 6-8 and comes together very quickly. It uses vinaigrette instead of mayonnaise, so the salad is refreshing and light. Give it a try!
½ small red onion, peeled and chopped
2 lb. new potatoes, scrubbed and cut into bite-sized pieces
1 Tablespoon rice vinegar
Freshly ground black pepper
2 Tablespoons finely chopped chives
3 cups arugula, stems removed, washed, dried and very roughly chopped
2 Tablespoons red wine vinegar
1 Tablespoon Dijon mustard
5 Tablespoons good olive oil
- Put the onion in a small bowl and cover with cold water (this will remove some of the bite). Put the potatoes in a large pot of generously salted water. Bring to a boil over high heat.
- Lower the heat so the water is barely simmering and cook for about 10 minutes, until you can pierce the potatoes with the tip of a sharp knife and it slips out easily. Drain the potatoes well and pour them into a large bowl.
- Gently toss the warm potatoes with the rice vinegar, ¼ teaspoon salt, and ½ teaspoon pepper. Add the chives, arugula, and red onion and stir through.
- Whisk together the red wine vinegar, mustard, and olive oil in a small bowl. Add salt and pepper to taste. Pour over the potato mixture and toss to combine. Serve warm or keep covered at room temperature for up to an hour.