Description
A light and peppery potato salad featuring arugula, suitable for summer gatherings.
Ingredients
Scale
- 2 lbs small potatoes, quartered
- 4 cups fresh arugula
- 1/2 cup red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 hard-boiled eggs, chopped (optional)
Instructions
- Boil the potatoes in salted water until tender, about 15-20 minutes. Drain them well.
- While the potatoes cook, whisk together the olive oil, red wine vinegar, Dijon mustard, salt, and pepper in a small bowl to make the dressing.
- Place the warm, drained potatoes in a large bowl. Pour half of the dressing over the potatoes and toss gently to coat. Let them cool slightly for 10 minutes.
- Add the sliced red onion and chopped parsley to the potatoes. Toss again.
- In a separate large bowl, place the arugula.
- Add the potato mixture and the remaining dressing to the arugula. Toss lightly until the arugula is coated but not wilted.
- Fold in the chopped hard-boiled eggs, if using.
- Serve immediately or chill before serving.
Notes
- For best flavor, dress the potatoes while they are still warm.
- You can substitute arugula with baby spinach if you prefer a milder flavor.
- If making ahead, add the arugula just before serving to prevent wilting.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Side Dish
- Method: Salad Preparation
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2
- Sodium: 450
- Fat: 14
- Saturated Fat: 2
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 4
- Protein: 6
- Cholesterol: 50
Keywords: arugula potato salad, summer salad, picnic side dish, light potato salad, vinaigrette potato salad