"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." — JDAVIS3662
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1 1/2 pounds
red potatoes, cubed
arugula - rinsed, dried and torn
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!
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.
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.
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.
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.
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!
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.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Potato Arugula Salad
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 84
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