Description
A light and refreshing Arugula Potato Salad, perfect for summer picnics. This salad combines tender potatoes, peppery arugula, and a zesty lemon dressing for a healthy and flavorful side dish.
Ingredients
- 1.5 lbs baby potatoes (red or yellow)
- 2 cups fresh arugula
- 1/4 cup chopped red onion
- 2 tbsp chopped fresh parsley
- 2 tbsp extra virgin olive oil
- 1 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- Salt to taste
- Fresh ground black pepper to taste
Instructions
- Wash the baby potatoes and cut them into halves or quarters, depending on size.
- Boil the potatoes in salted water for about 10-12 minutes, or until tender. Drain and let them cool slightly.
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper to make the dressing.
- In a large bowl, combine the cooled potatoes, arugula, red onion, and parsley.
- Pour the dressing over the salad and gently toss to combine.
- Serve immediately or chill for 30 minutes for enhanced flavor.
Notes
- Use baby red or yellow potatoes for best texture and flavor.
- The salad can be served warm or cold.
- Adjust seasoning and lemon juice to taste.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Boiled
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 1g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 1.3g
- Unsaturated Fat: 7.2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
