New Potato Salad with Arugula and Dijon Vinaigrette

New Potato Salad with Arugula
Certain things just have to be part of my 4
th of July weekend. Grilling, catching a fireworks show, a good long run or bike ride, time with friends/family, and potato salad. It’s just not 4th of July without potato salad.

Years ago, my potato salad was the mayo, egg, yellow mustard type. Nothing wrong with that, but my PS cravings now lean toward the vinaigrette kind, and since it’s healthier and vegan, I’m giving in to those cravings. Many variations have graced our Independence Day table, but this recipe, with the addition of peppery arugula and the kick of Dijon mustard, caught my eye this year. From Food52, I have deemed it the “Best Potato Salad EVER!” I hope you agree. Enjoy!
Bowl of Potato Salad

Potato Salad with Arugula and Dijon Vinaigrette

½ of a small red onion, roughly chopped

2 pounds small new potatoes, cut in half or quartered (you want them bite-sized)


1 tablespoon rice vinegar

Freshly ground black pepper

2 tablespoons finely chopped chives

3 cups arugula, stems removed, washed, dried, and roughly chopped

2 tablespoons red wine vinegar

1 tablespoon Dijon mustard

5 tablespoons good quality extra-virgin olive oil

Put the chopped red onion in a small bowl and cover with cold water (this will remove some of the bite). Put the potatoes in a large pot of generously salted water. Bring to a boil over high heat, then lower the heat so the water is simmering and cook, covered, about 10 minutes, until the potatoes are just tender. Drain the potatoes well and place them in a large bowl.

Gently toss the warm potatoes with the rice vinegar, ¼ teaspoon salt, and ½ teaspoon pepper. Add the chives, arugula, and drained red onion and stir to combine.

Whisk together the red wine vinegar, mustard, and olive oil in a small bowl. Add salt & pepper to taste. Pour about half over potato mixture and toss to combine. Taste and add more dressing, if needed (I didn’t use all the dressing).

Serve warm or at room temperature. Bonus—leftovers taste great from the fridge the next day too! Makes about 8 servings.


3 thoughts on “New Potato Salad with Arugula and Dijon Vinaigrette

  1. Oh, yum! I love potato salad, and this seems like such a lovely version. I don’t know the exact details, but I think there was just a news story about someone who did a Kickstarter to make a potato salad (?) and raised over $10,000 or something. So, who knows – this little dish could be a total vegan money-maker 🙂

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