Potato Salad with Arugula and Garlic-Mustard Vinaigrette

Kitchen Tested
  • Yield 8 servings
  • Prep 15 mins
  • Cook 10 mins

Potatoes and arugula plus baby squash—they were meant to be together.

The arugula, with its mustardy quality, is a piquant, leafy complement to the potatoes. If arugula is not available, spinach is a good alternative.


2 pounds potatoes, red-skin or fingerling
1 pound mixed baby summer squash
4 large shallots, thinly sliced
4 cloves garlic, minced
2 tablespoons Dijon mustard
1/2 teaspoon salt
freshly ground black pepper
3 tablespoons balsamic vinegar
1/2 cup olive oil
5 ounces arugula


  1. Wash potatoes and baby squash and cut into bite-sized chunks.
  2. Cook potatoes in boiling salted water 6 to 8 minutes or until tender. Drain.
  3. Blanch baby squash in a large pot of boiling water for 1 minute. Drain and rinse in cold water to stop cooking.
  4. Whisk together shallots, garlic, mustard, salt, black pepper and vinegar. Whisk in olive oil.
  5. Toss potatoes and squash with vinaigrette. Chill.
  6. Fold the arugula into chilled potato mixture. Adjust seasonings and vinegar to taste before serving.

Recipe courtesy of Earthbound Farm, http://www.ebfarm.com



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