Potato Arugula Salad

Potato Arugula Salad

55
JDAVIS3662 0

"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."
Saved
Save
I Made it Rate it Share Print

Ingredients

35 m servings 181 cals
Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

  • Calories:
  • 181 kcal
  • 9%
  • Fat:
  • 9.4 g
  • 14%
  • Carbs:
  • 22.5g
  • 7%
  • Protein:
  • 3.1 g
  • 6%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 210 mg
  • 8%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Reviews

55
  1. 63 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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

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.

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!

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 ...

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.

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,...

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!

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.

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 mo...

Nice starter recipe but needed to add my own touch! I liked the suggestion to add the argula and dressing to the hot potatoes. Then I added chopped eggs, a jar of pimentos that I chopped up, and...