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

  • Salt

  • 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


  1. Put the onion in a small bowl and cover with cold water (helpful tip: soaking chopped onion in water removes some of the bite).

  2. Put the potatoes in a large pot of generously salted water; bring to a boil.

  3. 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.

  4. 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.

  5. 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

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