Lemon-Arugula Potato Salad

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

Yield: 6 servings ( Serving Size: 1 c )
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  • 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


  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.

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