Potato Salad with Arugula and Garlic-Mustard Vinaigrette
- 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
- Wash potatoes and baby squash and cut into bite-sized chunks.
- Cook potatoes in boiling salted water 6 to 8 minutes or until tender. Drain.
- Blanch baby squash in a large pot of boiling water for 1 minute. Drain and rinse in cold water to stop cooking.
- Whisk together shallots, garlic, mustard, salt, black pepper and vinegar. Whisk in olive oil.
- Toss potatoes and squash with vinaigrette. Chill.
- Fold the arugula into chilled potato mixture. Adjust seasonings and vinegar to taste before serving.
Recipe courtesy of Earthbound Farm, http://www.ebfarm.com