Roasted Potato Salad With Arugula
Not Just For Summer Picnics
- Servings: 4 as a side or as a starter course.
We usually think of a potato salad served cold and in the summer. But by roasting the potatoes and serving them still slightly warm as the companion to peppery arugula and a zingy lemon vinaigrette, a potato salad can be something akin to elegant.
- 2 pounds Yukon gold, fingerling or red bliss potatoes -- choose all small potatoes, about 1 1/2 inch each, 3 or 4 potatoes per person
- 4 cups baby arugula
- 2 tablespoons extra virgin olive oil for roasting the potatoes and 5 tablespoons for the vinaigrette
- 1 tablespoon freshly squeezed lemon juice (1/2 medium lemon)
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon salt
- Freshly ground black pepper
- Pre-heat oven to 375° F.
- Scrub the potatoes but do not peel. Using a paring knife, remove any marks or bruises. Toss the potatoes with 2 tablespoons olive oil and spread on a rimmed sheet pan.
- Bake for about 45 minutes until the potatoes are completely tender and the skin has begun to shrivel. Remove from the oven and let cool a bit but not completely. While the potatoes are cooling, make the vinaigrette.
- In a small bowl combine the lemon juice, red wine vinegar, salt, mustard and several grinds of black pepper. Use a fork to stir until the salt has dissolved and the mustard is mixed. Add 5 tablespoons olive oil and continue whisking until the vinaigrette has emulsified. Pour over the slightly warm potatoes and toss.
- In a serving bowl place a mound of baby arugula or larger leaves that have been torn into bite-sized pieces. Arrange the potatoes on top, drizzling any leftover dressing over the arugula leaves.
- Serve immediately.