Description
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!
Ingredients
Scale
- 24 ounces baby yellow potatoes, washed and cut into 1-inch chunks
- ¼ cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 ½ tablespoons fresh chopped dill
- 2 cups arugula
- ¼ cup shaved parmesan cheese
- Sea salt and black pepper, to taste
Instructions
- Bring a large pot of salted water to a boil. Add the potato chunks and boil for about 10 minutes or until fork tender. Drain and spread the potatoes on a large plate or baking sheet to cool for 5 minutes, just until warm to the touch.
- In a small bowl, whisk together the olive oil, red wine vinegar, and dill until combined. Season with salt and pepper, to taste.
- In a large bowl, gently toss the warm potatoes, arugula, dressing, and parmesan.
- Serve warm, at room temperature, or cold. Garnish with more cheese and cracked black pepper, if desired. Enjoy!
Notes
Don’t overboil the potatoes, or they’ll fall apart.
Let the potatoes cool for 5 minutes before combining your ingredients so the arugula doesn’t wilt too much and the parmesan doesn’t melt.
Nutritional Values (per serving) are approximates only.
Nutrition
- Serving Size: 1 serving
- Calories: 279
- Sugar: 1.6 g
- Sodium: 248.1 mg
- Fat: 15.6 g
- Saturated Fat: 2.9 g
- Carbohydrates: 30.9 g
- Fiber: 3.9 g
- Protein: 5.9 g
- Cholesterol: 3.6 mg