This refreshing potato salad is perfect for a backyard summer barbecue and pairs well with almost any entrée.
2 pounds Yukon gold potatoes, peeled and cut into 1-inch pieces
7 teaspoons extra-virgin olive oil, divided
1/2 cup finely chopped shallots (about 3 small)
1 1/2 tablespoons sherry vinegar
2 teaspoons stone-ground mustard
1 teaspoon grated lemon rind
1 teaspoon fresh lemon juice
3/8 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 1/2 cups loosely packed arugula
How to Make It
Place potato pieces in a medium saucepan; cover with cold water to 2 inches above potatoes. Bring to a boil over medium-high heat. Reduce heat to medium, and gently simmer 10 minutes or until potatoes are tender. Drain potatoes.
Heat a small skillet over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Add shallots to pan; sauté 3 minutes or until lightly browned, stirring occasionally. Remove from heat. Combine shallots, vinegar, mustard, lemon rind, lemon juice, salt, and black pepper in a small bowl, stirring well with a whisk. Gradually add remaining 2 tablespoons oil, stirring constantly with a whisk until combined. Drizzle dressing over warm potatoes; toss gently to coat. Cool completely.
Add arugula to potato mixture; toss gently. Serve immediately.
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