Potato Arugula Salad

44 Reviews

Prep: 20 min
Cook: 15 min
Ready In: 35 min

“A different and yummy potato salad; it uses no mayonnaise. This is a nice alternative to use arugula, rather than just adding it to a green salad.” - by JDAVIS3662

Ingredients

1 1/2 pounds red potatoes, cubed
3 tablespoons white vinegar
2 cloves garlic, minced (optional)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup olive oil
1 bunch arugula - rinsed, dried and torn

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Metric US

Original recipe yields 6 servings

Directions

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, and cool. Transfer to a large bowl.
Meanwhile, mix vinegar, garlic, salt, and pepper in a mixing bowl. Drizzle in olive oil, whisking until mixture thickens.
Toss potatoes with vinegar and oil mixture and arugula. Serve at room temperature.

Nutrition

Amount Per Serving (6 total)

Calories
181 cal
9%

Fat
9.4 g
14%

Carbs
22.5 g
7%

Based on a 2,000 calorie diet

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Reviews (44)

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sheocon

Dec. 5, 2004

"I didn't wait for the potatoes to cool, but added the arugula and dressing while still hot. This sort of wilted the arugula and caused the potatoes to soak up the dressing. It was delicious!..." See more"

BOOKWORKS

Nov. 11, 2003

"This is an easy and delicious salad. We got both potatoes and arugula in our box from our CSA (Community Supported Agriculture) farm. Its a great way to use them together...." See more"

naples34102

Jul. 10, 2011

"My 5-star rating for this recipe speaks for itself as to how much I liked this salad. It's so refreshingly different and really delicious. This is something I'd expect to find in gourmet delis for a ..." See morebazillion ridiculous dollars a pound. It lends an elegant, unique touch to the table and wakes up the same old cook-out. It would be terrific just as is, but because I have a bunch of stuff in the fridge I want to use I added red, yellow and orange bell pepper, which made this look very festive. For my own personal tastes I changed the white vinegar to 1 T. each of white wine vinegar and lemon juice - I don't like a particularly tangy dressing. I also gave it a couple of shakes of Penzey's Fox Point Seasoning and a drizzle of white truffle oil. I so dislike this expression, but I have to say it - this is a keeper."

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