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5.0 from 3 votes

Fingerling Potato Salad with Baby Arugula

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.

Prep Time
30 mins
Cook Time
30 mins
Total Time
45 mins
Servings: 6 to 8 servings, as a side dish
Calories: 317 kcal
Course: Side Dish
Cuisine: American

Ingredients

  • 2-1/2 pounds fingerling potatoes cleaned and cut in half lengthwise
  • 1 cup Thinly sliced red onion (about 1/2 medium)
  • 1 tablespoon Dijon mustard *
  • 3 tablespoons champagne vinegar
  • 1 small shallot , finely chopped (about 2 tablespoons)
  • 1 large garlic clove , minced
  • 1/2 cup extra-virgin olive oil
  • 1 tablespoon brined capers , drained
  • 1 teaspoon chopped fresh thyme leaves
  • 1 tablespoon chopped fresh tarragon
  • 2 tablespoons chopped fresh chives
  • 2 tablespoons finely chopped Italian parsley
  • 1 -1/2 cups baby arugula leaves , lightly packed
  • Kosher salt and freshly-ground black pepper

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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

Serving 0.16recipe Calories 317kcal (16%) Carbohydrates 35g (12%) Protein 4g (8%) Fat 18g (28%) Saturated Fat 2g (10%) Sodium 80mg (3%) Potassium 858mg (25%) 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

% 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.