Fingerling Potato Salad with Baby Arugula
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5
3 reviews
Excellent
Fingerling Potato Salad with Baby Arugula
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This Fingerling Potato Salad combines warm potatoes with peppery baby arugula and crunchy red onions, dressed in a tangy Dijon-herb vinaigrette. Ideal for picnics, potlucks, or as a light side dish, this recipe is a must-try for anyone seeking a lighter, fresh twist on potato salad for spring and summer.
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Ingredients
- 2-1/2 pounds fingerling potatoes cleaned and cut in half lengthwise
- 1 cup red onion about 1/2 medium, thinly sliced
- 1 tablespoon Dijon mustard *
- 3 tablespoons champagne vinegar
- 1 small shallot , finely chopped (about 2 tablespoons)
- 1 large garlic minced, clove
- 1/2 cup extra-virgin olive oil
- 1 tablespoon capers drained, brined
- 1 teaspoon thyme chopped fresh leaves
- 1 tablespoon tarragon chopped, fresh
- 2 tablespoons chives chopped fresh
- 2 tablespoons Italian parsley finely chopped
- 1 -1/2 cups arugula lightly packed, baby leaves
- salt kosher salt and freshly-ground
- black pepper kosher salt and freshly-ground
Instructions
- Place cut fingerling potatoes in a large pot with a generous pinch of kosher salt and fill with enough water to cover by at least 1-inch. Bring to a boil and cook until potatoes are tender when pierced with a knife, about 8-10 minutes, depending on size. Drain into a colander and let cool slightly.
- While the potatoes are cooking, make the vinaigrette. In a large bowl, whisk together mustard, vinegar, shallot, garlic, and 1/2 teaspoon kosher salt. While whisking, pour the olive oil into the mixture in a steady stream until emulsified. Stir in the capers and herbs and season the dressing to taste with salt and pepper.
- Add sliced red onion and warm, drained potatoes to the vinaigrette and gently toss to coat. Loosely cover the potato salad and let it stand for 15-20 minutes so the potatoes can absorb some of the vinaigrette and the flavors can meld.
- Just before serving, fold in baby arugula leaves. Season to taste with salt and pepper. Salad is best enjoyed slightly warm or at room temperature.
Notes
- *You can use all smooth Dijon mustard, or use 1/2 tablespoon Dijon and 1/2 tablespoon whole grain mustard to add additional texture to the vinaigrette.
Nutrition Information
Show Details
Serving
0.16recipe
Calories
317kcal
(16%)
Carbohydrates
35g
(12%)
Protein
4g
(8%)
Fat
18g
(28%)
Saturated Fat
2g
(10%)
Sodium
80mg
(3%)
Potassium
858mg
(18%)
Fiber
4g
(16%)
Sugar
1g
(2%)
Vitamin A
260IU
(5%)
Vitamin C
41.6mg
(46%)
Calcium
40mg
(4%)
Iron
2.2mg
(12%)
Nutrition Facts
Serving: 6to 8 servings, as a side dish
Amount Per Serving
Calories 317 kcal
% Daily Value*
| Serving | 0.16recipe | |
| Calories | 317kcal | 16% |
| Carbohydrates | 35g | 12% |
| Protein | 4g | 8% |
| Fat | 18g | 28% |
| Saturated Fat | 2g | 10% |
| Sodium | 80mg | 3% |
| Potassium | 858mg | 18% |
| Fiber | 4g | 16% |
| Sugar | 1g | 2% |
| Vitamin A | 260IU | 5% |
| Vitamin C | 41.6mg | 46% |
| Calcium | 40mg | 4% |
| Iron | 2.2mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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