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!
Equipment
Buy Now → 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