Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Total Time
25 Mins
6 servings (serving size: about 1 cup)

This refreshing potato salad is perfect for a backyard summer barbecue and pairs well with almost any entrée.

How to Make It

Step 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.

Step 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.

Step 3

Add arugula to potato mixture; toss gently. Serve immediately.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

Ratings & Reviews

brendafaaye's Review

July 03, 2013

EllenDeller's Review

July 31, 2011
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.

atlgirl25's Review

March 13, 2011
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.

SGilbert's Review

February 03, 2011
Simple and delicious. I've made this twice and it's been a hit both times!

Hdbellarosaco's Review

December 20, 2010
Very good recipe. My husband loved it. I actually did too, and I am not always a fan of arugula. I did however, use a spinach arugula mix.

T2inSF's Review

July 27, 2010
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.

marthainMA's Review

June 12, 2010
I loved this salad. I used rice vinegar, and it was simply delicious.

mickinlinden's Review

June 03, 2010
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.

APinder's Review

May 31, 2010
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!

CSReach's Review

May 29, 2010
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.