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Red and Green Potato Salad

A little lemon gives these warm red potatoes a great taste and keeps things moist. As always, we've found a way to sneak in a nutrient dense green, here providing great contrast in color and texture to the potatoes.
Print Recipe
Prep Time 20 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Salad
Ingredients Method

Ingredients
  

  • 2 lb(s) red potato(es) cut to under 1" pieces
  • 2 tbsp olive oil
  • 1/2 cup(s) green onion diced
  • 2 tbsp white wine vinegar
  • 2 tsp Dijon mustard or stone ground
  • 1 tsp lemon zest
  • 1 tsp lemon juice
  • 3 cup(s) arugula or endive w/ thick stems removed, or watercress

Method
 

  1. Prep Work: Scrub potatoes and cut to under 1" pieces. Cut arugula to bite sized pieces, wash, and dry. Combine dressing of olive oil through lemon juice in closed container.
  2. Cover potatoes with water and bring to boil in pan, then reduce and simmer approx. 10 min. If using endive, add to pot for the last 5 min. Drain.
  3. In serving bowl whisk together olive oil, onions, vinegar, mustard, zest and juice of lemon. Add 1/2 tsp. salt and 1/4 tsp. pepper (for yield of 6).
  4. Add warm potatoes to dressing and toss gently. Fold in arugula. (adapted from Cooking Light 2010 "Lemon-Arugula Potato Salad")