Arugula Potato Salad

Arugula Potato Salad is light, fresh, and tossed in a simple vinaigrette instead of mayo. Warm potatoes, arugula, and fresh dill make every bite so good!

Why You’ll Love This Recipe

I’ve said this before, and I’ll say it again: I love potatoes! So, of course, this potato salad never lasts long in my house. Sometimes I make it just for myself and eat it straight out of the bowl because it’s INCREDIBLE!

You’ll love how quick and easy it is to make. It uses just a few fresh ingredients and is ready in just 20 minutes. The perfect side dish!

French-style potato salads like this one are perfect for spring and summer because they’re light and full of fresh herbs. They’re vinaigrette-based, so they’re not as heavy as the creamy American-style potato salads you might be used to.

This no-mayo potato salad is excellent served as a warm potato salad but is also great cold. Pack it for picnics, BBQs, or even Easter brunch or dinner. 

The second I made this recipe, I knew I had to share it. While it’s delicious as-is, it’s also customizable. Add cooked bacon, asparagus, toasted pine nuts, or more herbs.

Looking for more simple spring sides? Try this Turkey Bacon Wrapped Asparagus or these Smoked Salmon Cucumber Bites.

Ingredients

• Potatoes: I like using baby yellow potatoes because of their light flavor and creamy texture, but you can also use baby red potatoes or fingerling potatoes instead. Since baby yellow potatoes have extra thin, easily chewable skin, you can save time and skip the peeling. Learn more about the best potatoes for potato salad.
• Olive Oil: Use a good quality extra virgin olive oil. I like Delallo, which is 100% Italian and 100% extra virgin.
• Vinegar: Red wine vinegar for some tangy flavor.
• Dill: Fresh dill is a must! It’s bright, flavorful, and pairs great with potatoes.
• Fresh Arugula: I like baby arugula in this recipe, though I’ve also tried it with wild red arugula, which was also delicious. You need a few handfuls for that peppery flavor and great texture. Not a fan of arugula? Try it with baby spinach!
• Parmesan: Freshly shaved parmesan cheese is best, but you can use shredded. Crumbled goat cheese or feta are great substitutes.

*The full ingredient list with amounts is in the recipe card below.

How to Make Arugula Potato Salad

1. Place the potato chunks in a large pot of salted cold water. Bring to a boil and boil for about 10 minutes or until fork-tender. Drain and spread the potatoes on a large plate or baking sheet in a single layer to cool for 5 minutes until warm to the touch.
2. In a small bowl, whisk together the olive oil, red wine vinegar, and dill until combined. Season with salt and pepper,to taste.

3. In a large bowl, gently toss the warm potatoes, arugula, dressing, and parmesan.
4. Serve warm or at room temperature. Garnish with more cheese and cracked black pepper, if desired. Enjoy!

Expert Tips: Don’t overboil the potatoes, or they’ll fall apart. Let them cool for 5 minutes before combining your ingredients so the arugula doesn’t wilt too much and the parmesan doesn’t melt.

Warm Potato Salad Variations

• Add bacon. If you want to add a protein, mix in some chopped, crispy cooked bacon. Cooked pancetta would also be delicious.
• Choose some more add-ins. Add chopped, blanched asparagus, sliced radishes, red onion, green onions, shallots, sun-dried tomatoes, or even a sprinkle of pine nuts for added texture.
• Make it a grilled potato salad. Grill the potatoes for a slightly different flavor and texture. You can even roast the potatoes in your oven if you want warm roasted potatoes.
• Swap out the herbs. Not a fan of dill? Try it with fresh parsley, basil, or thyme.
• Make it vegan. If you need a dairy-free or vegan version of this potato salad, skip the parmesan or use a plant-based alternative.
• Swap out the cheese. Instead of parmesan, you can try this with feta or goat cheese instead.
• Use a different vinaigrette. While I love this salad with red wine vinegar, you can change up the flavor a bit by using apple cider vinegar or fresh lemon juice instead. Add some minced garlic or shallot and a little Dijon mustard for even more flavor. If using lemon juice, try adding some lemon zest to the dish.

Serving Suggestions

Make this potato arugula salad for a brunch, lunch, or dinner side dish. It’s quick enough to make on a busy weeknight but also nice enough for a holiday like Mother’s Day, Easter, Memorial Day, or the 4th of July.

Enjoy warm, at room temperature, or chilled. 

Make Ahead and Storage

To Make Ahead: Making this salad a couple of hours ahead of time is a great way to help the potatoes marinate in the flavorful dressing. I wouldn’t recommend making more than a day in advance, as the arugula will wilt, and the potatoes will absorb most of the vinaigrette.

To Store: Store it in an airtight container in the refrigerator for up to 2 days.

Frequently Asked Questions (FAQ’s)

More Salad Recipes

• Cucumber Strawberry Salad with Arugula
• Egg Salad with Pickles
• Rainbow Orzo Salad
• Chickpea Avocado Salad

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