Potato Arugula Salad Recipe - Allrecipes.com
Potato Arugula Salad Recipe
  • READY IN 35 mins

Potato Arugula Salad

Recipe by  

"A different and yummy potato salad; it uses no mayonnaise. This is a nice alternative to use arugula, rather than just adding it to a green salad."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    20 mins
  • COOK

    15 mins

    35 mins


  1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, and cool. Transfer to a large bowl.
  2. Meanwhile, mix vinegar, garlic, salt, and pepper in a mixing bowl. Drizzle in olive oil, whisking until mixture thickens.
  3. Toss potatoes with vinegar and oil mixture and arugula. Serve at room temperature.
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Reviews More Reviews

Most Helpful Positive Review
Dec 05, 2004

I didn't wait for the potatoes to cool, but added the arugula and dressing while still hot. This sort of wilted the arugula and caused the potatoes to soak up the dressing. It was delicious!

Most Helpful Critical Review
Feb 03, 2003

Not the best thing I've ever made. The consistency was good, but with the bitterness of the arugula and the acidiness of the vinegar, it made my throat burn.

Jul 10, 2011

My 5-star rating for this recipe speaks for itself as to how much I liked this salad. It's so refreshingly different and really delicious. This is something I'd expect to find in gourmet delis for a bazillion ridiculous dollars a pound. It lends an elegant, unique touch to the table and wakes up the same old cook-out. It would be terrific just as is, but because I have a bunch of stuff in the fridge I want to use I added red, yellow and orange bell pepper, which made this look very festive. For my own personal tastes I changed the white vinegar to 1 T. each of white wine vinegar and lemon juice - I don't like a particularly tangy dressing. I also gave it a couple of shakes of Penzey's Fox Point Seasoning and a drizzle of white truffle oil. I so dislike this expression, but I have to say it - this is a keeper.

Nov 11, 2003

This is an easy and delicious salad. We got both potatoes and arugula in our box from our CSA (Community Supported Agriculture) farm. Its a great way to use them together.

May 31, 2006

Nice change from traditional potato salad and a different way to use arugula. I added about 1/2 T balsamic vinegar and went light on the oil. Nice side with a grilled london broil. Be warned, though, it is quite strong tasting with the garlic and arugula... for the more adventurous eaters out there.

May 27, 2010

Yummy, healthy, and easy to make!! I used lemon juice instead of the vinegar, added the arugula to the warm potatoes, and added some feta cheese crumbles at the end. Delish!

Nov 29, 2008

Huge hit whenever I serve it. I've also made it with lemon juice substituted for the white vinegar, and have found that many prefer it that way.

Dec 17, 2010

To be honest, I had fairly low expectations for this recipe. The ingredient list looked lack-luster, but I was wrong! It was so good I could have turned it into the main dish! I made a few modifications based on the other reviews. I added 4 chopped hard boiled eggs for richness and switched one tablespoon of the white vinegar for red wine vinegar but most importantly, I added one teaspoon of sugar to the vinaigrette to mellow out the tang of the vinegar. This is a great alternative to your standard arugula salad!


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  • Calories
  • 181 kcal
  • 9%
  • Carbohydrates
  • 22.5 g
  • 7%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 9.4 g
  • 14%
  • Fiber
  • 2.5 g
  • 10%
  • Protein
  • 3.1 g
  • 6%
  • Sodium
  • 210 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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