Sunday, August 3, 2014

Baby Potato Salad with Arugula

We are starting into our second crop of the year for baby potatoes. We find that Yukon Gold and Red Norland do well and are very early in our cool Minnesota spring conditions, yet do well in the warmer summer months as well.

I like to experiment with recipes and I have been trying variation of the lowly potato salad. These baby potatoes work will for making potato salad as they have a waxy texture and hold together well.

The subtle flavor of potatoes jacked up with arugula is an amazing combination. I've combined the flavor of roasted and seasoned browned and crisped potatoes with a zesty mustard vinaigrette. This simple recipe is easy to construct, see recipe below.


4 pounds baby red or Yukon potatoes, cut into bit sized chunks. (4 small boxes or 2 large boxes)
1/4 cup extra virgin olive oil
2 tables spoons coarse mustard
1.5 tablespoons sherry or balsamic vinegar
A small sweet onion thinly shaved (we like Walla Walla Sweet onions at our market stand)
8 ounces baby arugula or regular arugula chopped (a large bag at our market stand)


  1. Potato preparation. Preheat oven to 425F. Cut potatoes into approximately 1/2 inch pieces. Spread out potato pieces on 2 large rimmed cookie sheets, drizzle with olive oil and toss until coated. Season with salt and pepper, or your favorite seasoning. Roast for 30 minutes or until crispy brown.
  2. Dressing. Whisk the remaining 1/4 cup of olive oil with the mustard and vinegar. In a large bowl toss the crispy potatoes with the onion and arugula, you want to wilt the arugula slightly. Top the mixture with the dressing and mix until everything is coated. Serve warm. Left overs are great cold as well.
15 minutes excluding the baking time of the potatoes.

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