Potato Salad with Arugula and Garlic-Mustard Vinaigrette

  • Yield: 8 servings
  • Prep: 15 mins
  • Cook: 10 mins

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


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

Nutritional Info *per serving

  • Glycemic Load 0
  • Calories 260
  • Fat 14g
  • Saturated Fat 2g
  • Polyunsaturated Fat 1.5g
  • Monounsaturated Fat 10g
  • Cholesterol 0mg
  • Sodium 260mg
  • Potassium 920mg
  • Carbohydrate 31g
  • Fiber 3g
  • Sugars 5g
  • Protein 4g
  • Trans Fat 0g
  • Vitamin A 15%
  • Vitamin C 50%
  • Calcium 6%
  • Iron 10%