by merrill
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Photo by Sarah Shatz
1/2 small red onion, peeled and roughly chopped Ask a question about this ingredient
2 pounds new potatoes, scrubbed and cut into bite-sized pieces Ask a question about this ingredient
Salt Ask a question about this ingredient
1 tablespoon rice vinegar Ask a question about this ingredient
Freshly ground black pepper Ask a question about this ingredient
2 tablespoons finely chopped chives Ask a question about this ingredient
3 cups arugula, stems removed, washed and dried and very roughly chopped Ask a question about this ingredient
2 tablespoons red wine vinegar Ask a question about this ingredient
1 tablespoon Dijon mustard Ask a question about this ingredient
5 tablespoons good olive oil Ask a question about this ingredient
Put the onion in a small bowl and cover with cold water (this will remove some of the bite). Put the potatoes in a large pot of generously salted water. Bring to a boil over high heat.
Ask a question about this stepLower the heat so the water is barely simmering and cook for about 10 minutes, until you can pierce the potatoes with the tip of a sharp knife and it slips out easily. Drain the potatoes well and pour them into a large bowl.
Ask a question about this stepGently toss the warm potatoes with the rice vinegar, 1/4 teaspoon salt, and 1/2 teaspoon pepper. Add the chives, arugula and red onion and stir through.
Ask a question about this stepWhisk together the red wine vinegar, mustard and olive oil in a small bowl. Add salt and pepper to taste. Pour over the potato mixture and toss to combine. Serve warm or keep covered at room temperature for up to an hour.
Ask a question about this stepI was glad to see the addition of the rice vinegar. My mother always added vinegar to the warm, cut potatoes, but she also add a little oil. She then marinated the potatoes in the refrigerator for several hours, which increased the "zing" from the vinegar. It also means that when you add a dressing (either a vinaigrette or a mayonnaise based one), it takes less dressing to coat the potatoes and you end up with a lighter, less caloric, but very flavorful version.
Enjoyed the addition of the arugula to a vinaigrette potato salad. I added a few capers and some chopped, oil-packed sun-dried tomatoes. Seemed to work well.
Thank you for sharing this great recipe! It is easy and delicious. I omitted chives (forgot to buy them) and it still had plenty of zing from the vinegar and arugula. This recipe gets an A+!
I made this for a BBQ yesterday. I prepared it in the morning, and added the arugula at the last minute. Everyone loved it. Very easy and a good addition to my collection of non-mayo potato salads. Thanks, Merrill.
I can't wait to make this for the Fourth! Thanks
Can't wait to make this for the 4th! Thanks for the recipe!
Making this tomorrow to take to a picnic / concert!
Made it, and am still enjoying it for lunch 4 days later! Definite winner. Nice twist on a traditional potato salad and the arugula really dresses it up.
This is a terrific potato salad recipe w/o the mayo.... loaded w/ arugula.... and served at room temp which makes it even better! Grands are requesting that mom "get this recipe from Nanna"!!
Glad the whole family seemed to enjoy it!
I love this recipe! Really good summer potato salad for someone like me who is easily grossed out by ingredients like mayo and sour cream. Also feels healthier leaving that stuff out! This was delicious - I've enjoyed having arugula in leafy salads before, but had never thought of using it as a freshly chopped herb as this recipe basically calls to do.
I served it with my husband's fabulous grilled chicken (he used a sweet rub) with a simple cucumber tomato salad on the side. Everyone loved it!
made this last night with some grilled chicken sausages - it was a fabulous simple summer meal!
So glad you liked it! Sounds like a great combo.
Michael is a food critic and established cookbook author -- Ratio: The Simple Codes Behind the Craft of Everyday Cooking is the most recent addition to his vast body of work.
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I like using red potatoes for this salad -- they're so cheerful!
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The color of this red onion was amazing -- almost neon.
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I chopped it roughly and then soaked it in cold water to remove some of the sting.
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Meanwhile, time to cook the potatoes. If they're small, you can cut them in half -- otherwise, cut them in quarters.
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Giving the arugula a quick chop.
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The dressing is really simple: basically just red wine vinegar, Dijon mustard, olive oil.
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And plenty of salt and pepper.
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Chives are great in this salad, but other herbs, like parsley or marjoram, would work nicely too.
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The potatoes should be just tender -- be careful not to overcook them, or they'll start to get mushy.
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Key step: tossing the still-warm potatoes with a little rice vinegar. It brightens the whole salad.
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And, again, some salt and pepper.
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While the potatoes are still warm, you toss them with the arugula and onions.
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Vinaigrette to taste.
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Ready for a barbecue!
I thought I would share with you the changes I made to this recipe...my husband is not a fan of Arugula...and I forgot the chive...so I substituted spinach for the Arugula and green onion for the red and a stalk of celery for the chive and include as much of the celery leaves as I could. Oh my goodness best Potato Salad! My last batch I added a teaspoon of Agave Nectar to the dressing....That was a great addition too. Keep these good recipes coming!