Lemon-Arugula Potato Salad

can use other low starch varieties like red-skinned or fingerlings.

Yield: 6 servings ( Serving Size: 1 c )
Community Recipe from

Recipe Time

Cook Time:
Prep Time:


Ingredients

  • 1 t fresh lemon juice
  • 1 t grated lemon rind (could need 2 lemons for this)
  • 1.5 T sherry vinegar
  • 1/2 c finely chopped shallots (about 3 small)
  • 1/2 t salt
  • 1/4 t ground black pepper
  • 2 pounds yukon gold potatoes
  • 2 t stone-grd mustard
  • 2.5 c loosely packed arugula
  • 7 t olive oil, divided

Preparation

  1. Cut potatoes in 1 inch pieces and boil. Heat a small skillet with 1 t of oil and cook shallots till brown, about 3 mins. Combine shallots, vinegar, mustard, lemon rind, lemon juice, salt and pepper and stir with a whisk Gradually add 2 T of oil stirring constantly with a whisk until combined. Drizzle dressing over warm potatoes, toss gently to coat. Let cool then refrigerate. Add arugula to potatoes and toss gently. Serve immediately.
June 2010

This recipe is a personal recipe added by ConnieMahan and has not been tested or endorsed by MyRecipes.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Lemon-Arugula Potato Salad Recipe at a Glance

More Recipes for Main Dishes

advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy