Potato Salad with Arugula and Dijon Vinaigrette

Potato Salad with Arugula and Dijon Vinaigrette
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!

Ingredients:
½ small red onion, peeled and chopped
2 lb. new potatoes, scrubbed and cut into bite-sized pieces
Salt
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

Procedure:

  1. 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.
  2. 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.
  3. 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.
  4. 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.

You may also like...