Potato Salad with Arugula
While arugula makes a great leaf for a standard salad, it is also a great addition to more hearty salads that have potatoes, chickpeas, pasta, quinoa, bulgar, etc as a base.
Serves 6-8 as a side dish
1/4 red onion, diced
2 pounds potatoes, scrubbed and cut into bite-sized pieces
Freshly ground black pepper
2 tablespoons finely chopped chives
3 cups arugula, stems removed, washed and roughly chopped
3 tablespoons red wine vinegar or apple cider vinegar
1 tablespoon Dijon mustard
5 tablespoons olive oil
Put the onion in a small bowl and cover with cold water (helpful tip: soaking chopped onion in water removes some of the bite).
Put the potatoes in a large pot of generously salted water; bring to a boil.
Lower the heat so the water is simmering, and cook for about 10 minutes, until you can pierce the potatoes with the tip of a sharp knife. Drain the potatoes well and pour them into a large bowl.
Gently toss the warm potatoes with one tablespoon of the vinegar, 1/4 teaspoon salt, and 1/2 teaspoon pepper. Add the chives, arugula and red onion, and stir everything together gently.
Whisk together the remaining 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 at room temperature.
Recipe adapted from Food 52