Potato Salad With Arugula & Dijon Vinaigrette
This Potato Salad With Arugula & Dijon Vinaigrette features tender potatoes and fresh arugula, dressed with a tangy Dijon vinaigrette.
Equipment
- large pot
- small bowl
- Large bowl
Ingredients
Vegetables
- ½ small red onion peeled and roughly chopped
- 2 pounds new potatoes scrubbed and cut into bite-sized pieces
Condiments
- 1 tablespoon rice vinegar
- 2 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 5 tablespoons good olive oil
Herbs & Seasoning
- 2 tablespoons finely chopped chives
- Salt
- Freshly ground black pepper
- 3 cups arugula stems removed, washed and dried and very roughly chopped
Instructions
Preparation
- Put the onion in a small bowl and cover with cold water (this will remove some of the bite). Put the potatoes in a large pot of generously salted water. Bring to a boil over high heat.
- Lower the heat so the water is barely simmering and cook for about 10 minutes, until you can pierce the potatoes with the tip of a sharp knife and it slips out easily. Drain the potatoes well and pour them into a large bowl.
- Gently toss the warm potatoes with the rice vinegar, ¼ teaspoon salt, and ½ teaspoon pepper. Add the chives, arugula and red onion and stir through.
- Whisk together the red wine vinegar, mustard and olive oil in a small bowl. Add salt and pepper to taste. Pour over the potato mixture and toss to combine. Serve warm or keep covered at room temperature for up to an hour.
Nutrition
Serving: 1servingCalories: 200kcalCarbohydrates: 30gProtein: 4gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 150mgPotassium: 600mgFiber: 4gSugar: 1gVitamin A: 800IUVitamin C: 30mgCalcium: 50mgIron: 1mg
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