Lemon-Arugula Potato Salad Recipe

Name: Lemon-Arugula Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds Yukon gold potatoes, peeled and cut into 1-inch pieces; 7 teaspoons extra-virgin olive oil, divided; 1/2 cup finely chopped shallots (about 3 small); 1 1/2 tablespoons sherry vinegar; 2 teaspoons stone-ground mustard; 1 teaspoon grated lemon rind; 1 teaspoon fresh lemon juice; 3/8 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 2 1/2 cups loosely packed arugula

Servings: persons

2 pounds Yukon gold potatoes, peeled and cut into 1-inch pieces
7 teaspoons extra-virgin olive oil, divided
1/2 cup finely chopped shallots (about 3 small)
1 1/2 tablespoons sherry vinegar
2 teaspoons stone-ground mustard
1 teaspoon grated lemon rind
1 teaspoon fresh lemon juice
3/8 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 1/2 cups loosely packed arugula

1
Place potato pieces in a medium saucepan; cover with cold water to 2 inches above potatoes. Bring to a boil over medium-high heat. Reduce heat to medium, and gently simmer 10 minutes or until potatoes are tender. Drain potatoes.
2
Heat a small skillet over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Add shallots to pan; saute 3 minutes or until lightly browned, stirring occasionally. Remove from heat. Combine shallots, vinegar, mustard, lemon rind, lemon juice, salt, and black pepper in a small bowl, stirring well with a whisk. Gradually add remaining 2 tablespoons oil, stirring constantly with a whisk until combined. Drizzle dressing over warm potatoes; toss gently to coat. Cool completely.
3
Add arugula to potato mixture; toss gently. Serve immediately.
4
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255

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 pounds Yukon gold potatoes, peeled and cut into 1-inch pieces, 7 teaspoons extra-virgin olive oil, divided, 1/2 cup finely chopped shallots (about 3 small), 1 1/2 tablespoons sherry vinegar, and more.

Yes, Lemon-Arugula Potato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Lemon-Arugula Potato Salad

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