| Level: | Easy |
| Total: | 40 min |
| Active: | 15 min |
| Yield: | 4 to 6 servings |
| Level: | Easy |
| Total: | 40 min |
| Active: | 15 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 1/2 pounds baby red potatoes
- Kosher salt
- 1 medium shallot, minced
- 1/2 teaspoon finely grated lemon zest
- 1/4 cup fresh lemon juice
- 3/4 cup extra-virgin olive oil
- One 2-ounce bunch arugula, large stems discarded and leaves chopped
- 3/4 cup chopped parsley
- 1/2 cup snipped dill
- 1/2 cup snipped chives
- Freshly ground black pepper
Instructions
- Put the potatoes in a medium saucepan and add water to cover. Bring to a boil, add a generous pinch of salt and simmer over medium heat until tender, 15 to 20 minutes. Drain and transfer them to a plate to cool slightly.
- Meanwhile, whisk together the shallot, lemon zest and lemon juice in a large bowl; let stand for 5 minutes.
- Using your fingers, lightly crush the potatoes and transfer to the large bowl. Add the olive oil and mix gently, then fold in the arugula, parsley, dill and chives. Season generously with salt and pepper. Serve right away.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 336 |
| Total Fat | 27 g |
| Saturated Fat | 4 g |
| Carbohydrates | 22 g |
| Dietary Fiber | 3 g |
| Sugar | 3 g |
| Protein | 3 g |
| Cholesterol | 0 mg |
| Sodium | 425 mg |
| Serving Size | 1 of 6 servings |
| Calories | 336 |
| Total Fat | 27 g |
| Saturated Fat | 4 g |
| Carbohydrates | 22 g |
| Dietary Fiber | 3 g |
| Sugar | 3 g |
| Protein | 3 g |
| Cholesterol | 0 mg |
| Sodium | 425 mg |
Reviews
Delicious! Love that it keeps and gets better after a day or two.
I definitely recommend this recipe! It was really good although I left out the dill as I am not a fan of that herb. I used basil instead, and it was delicious. The arugula is a must because of the peppery nuances in the background of each bite. Even better once it sits in the refrigerator for a few days!
So good—the SECOND day! I was shocked that they previously dressed greens were not distasteful on the second day. The next day the overall flavor of the salad was all the better. Maybe more appropriate for family, than company, but I preferred it after the flavors had an opportunity to meld.
This recipe is delicious. I followed the recipe to a T. My husband and I enjoyed it and he even said that it was better the next day!
I’m making this tomorrow for family and friends. I will be adding some mustard as noted below and I think I might need to add some crisp bacon because, well, you know, it’s bacon. Can’t wait.
Great idea for summer dinners-no mayo, but a dressed deliciously. Lighter, with full flavor
This is a terrific and unique summer potato salad — would be perfect to bring to a BBQ or picnic as there is no mayonnaise. It seemed to be missing a little “punch” so I think next time I make it I will whisk in a little dijon mustard with the lemon juice, zest and shallots in the first step. It also needs more salt — will add more salt to the potato cooking water next time. Served this last night with sliced London Broil and sauteed zucchini and onions. Delicious!
Excellent Summer side dish with steak and a green salad.
OMG, best potato salad I’ve ever had. Light, refreshing and a little bit mustardy because the only thing I added was stone ground mustard to balance out the taste. My family and friends loved it! Rock on!!!
Saw this yesterday and made it about 2 hours ago. Love it!! I did not have arugula. The three grocery store in town rarely carry it. I do grow my own herbs and used basil, dill, chives and parsley. I added a bit more black pepper it get a little peppery flavor