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.
Lemon-Arugula Potato Salad
This refreshing potato salad is perfect for a backyard summer barbecue and pairs well with almost any entrée.
More From Cooking Light
- Calories: 155
- Fat: 5.3g
- Saturated fat: 0.7g
- Monounsaturated fat: 3.8g
- Polyunsaturated fat: 0.6g
- Protein: 3.2g
- Carbohydrate: 23.1g
- Fiber: 1.6g
- Cholesterol: 0.0mg
- Iron: 1.3mg
- Sodium: 173mg
- Calcium: 19mg
- 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
- 1. 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.
- 2. 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.
- 3. Add arugula to potato mixture; toss gently. Serve immediately.
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