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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Made 1/2 recipe to have with simple turkey sausages and grilled summer squash. Very nice flavor, although I added a pinch (about 1/4 tsp) of sugar which seemed to help bring out the seasonings and cut the bite somewhat. Was concerned that the dressing might not be enough to coat the potatoes, but it was plenty.
I love this recipe...easy to make and goes great with BBQ and other dishes. I used white balsamic vinegar becasue I did not have sherry vinegar and I added a little more lemon becasue I love the lemon flavor.
I've made this recipe twice and both times it was a crowd pleaser and I was asked to share the recipe with guests. Easy to make. I substituted apple cider vinegar (because it's what I have on hand) and halved the salt and it was perfect. Whole grain mustard is a must. It adds a fantastic texture. Even people who don't usually like mustard loved this one. The arugula adds a nice, fresh, peppery kick to the dish. It will become one of my easy summer BBQ side dishes, for sure. It's got a lovely color and is a nice, healthy alternative to boring mayo-based potato salads.
This has displaced my long-standing "best potato salad ever" recipe. But be sure to use the sherry vinegar. The second time he made it, my husband used rice wine vinegar because we had run out of sherry and it was not as distinctive.
I've made this recipe twice and love it. It's not anything fancy, but is a nice interpretation of a potato salad without mayonnaise. I took it to a Memorial Day picnic and it got great reviews. I increased the lemon zest / mustard for a bolder flavor, and left the skin on the potatoes. Very nice!
I couldn't find sherry vinegar so I substituted balsamic and also used fingerling potatoes and left the skins on. It seemed like it needed something extra so I threw in some kalamata olives and grape tomatos. It is a good potato salad, and pretty on the plate with grilled fish.
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