Lemon-Arugula Potato Salad

Lemon-Arugula Potato Salad
Photo by Becky Luigart-Stayner

Ingredients

  • ½ cup finely chopped shallots (about 3 small)
  • 1 teaspoon fresh lemon juice
  • ½ teaspoon salt
  • 2 ½ cups loosely packed arugula
  • ¼ teaspoon freshly ground black pepper
  • 1 ½ tablespoons sherry vinegar
  • ½ cup finely chopped shallots (about 3 small)
  • + 13 more ingredients
    • ¼ teaspoon freshly ground black pepper
    • 2 pounds Yukon gold potatoes, peeled and cut into 1-inch pieces
    • 1 teaspoon fresh lemon juice
    • 2 pounds Yukon gold potatoes, peeled and cut into 1-inch pieces
    • 7 teaspoons extra-virgin olive oil, divided
    • 1 ½ tablespoons sherry vinegar
    • ½ teaspoon salt
    • 1 teaspoon grated lemon rind
    • 2 teaspoons stone-ground mustard
    • 2 teaspoons stone-ground mustard
    • 1 teaspoon grated lemon rind
    • 2 ½ cups loosely packed arugula
    • 7 teaspoons extra-virgin olive oil, divided

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...

View full recipe at My Recipes

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