Potato Salad- Lemon-Arugula Recipe

Popular Categories

Ingredients

	2 lbs. Yukon gold potatoes, peeled and cut into 1-inch pieces
	7 tsp. extra-virgin olive oil, divided
	1/2 c. finely chopped shallots (about 3 small)
	1 1/2 T. shery vinegar
	2 tsp. stone-ground mustard
	1 tsp. grated lemon rind
	1 tsp. fresh lemon juice
	1/2 tsp. salt
	1/4 tsp. freshly ground black pepper

2 1/2 c. loosely packed arugula


Instructions


Place potato pieces in medium saucepan; cover with cold water to 2 inches above potatoes. Bring to a boil over medium-high. Reduce heat to medium; simmer 10 minutes or until potatoes are tender. Drain.


Heat small skillet over medium-high. Add 1 tsp. oil; swirl to coat. Add shallots to pan; saute 3 minutes or until lightly browned, stirring occasionally. Remove from heat.


Combine shallots, vinegar, mustard, lemon rind, lemon juice, salt and black pepper in small bowl, stirring well with a whisk. Gradually add remaining 2 T. 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.


Serving Suggestions

Serving size = 1 cup

Originally Submitted 4/6/2014

0 Out of 5 from 0 reviews

You can add this Potato Salad- Lemon-Arugula recipe to your own private DesktopCookbook.

Popular Categories



	Contact Us \| Help \| About Us Copyright Complaints \| Advertise with Us \| Privacy Policy \| Terms of Use Copyright © 2002 - 2020 DesktopCookbook. All rights reserved. Site Owned by Integrated Sales Resources, LLC.