Lemon-Arugula Potato Salad

Another episode in my quest to find an exciting side dish for grilled pork chops.  Score.  This one is a real treat for me because I so rarely have potatoes in the house.  Fortunately a friend who was headed out of town on vacation gave me the potatoes.  (Yes, an invitation to the beach would have been LOTS better, but I’ll take what I can get).

I must confess that I’m not great at making any kind of potato salad.  I usually overcook the potatoes.  Yep, did it again tonight.  I was on the phone, slicing strawberries, dicing onion, etc. and lost track of the potato timing.  Still I think it turned out well.  I got the arugula at the farmers’ market yesterday. It could have used some stemming, but still, leafy, peppery goodness.  Since the potatoes were to soft to actually mix with the greens I dressed the potatoes and then served them on top of the arugula with some simple lemon juice and olive oil dressing.

The dressing is very good. It would have gone a little further if the potatoes hadn’t been so soft, but it was awfully good soaked in to them.  The lemon juice is bright, the mustard tangy and the sherry sweet.  I didn’t have any sherry vinegar so I added equal parts white wine vinegar and sherry instead.  Actually I attempted to do that, but the sherry spilled so I got a little extra of the sweetness.  Anyway, the dressing is really good.  And with the extra lemon juice on the arugula it was fantastic.

It was a lovely side for grilled Ault Family Farm pork chops and some squash and onions.  Definitely worth making again.  Maybe even the right way next time.

Good? Yes, good.
Easy? Yep, just pay attention to the potatoes.
Good for company? Perfect for grilling out.
Special shopping? Nope.

Lemon-Arugula Potato Salad


2 pounds red potatoes, cut into 1-inch pieces
7 teaspoons extra-virgin olive oil, divided
1/2 cup finely chopped onion
1 1/2 tablespoons sherry
1 1/2 tablespoons white wine vinegar
2 teaspoons stone-ground mustard
1 teaspoon grated lemon rind
1 teaspoon fresh lemon juice
3/8 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 1/2 cups loosely packed arugula


1. Place potato pieces in a medium saucepan; cover with cold water to 2 inches above potatoes. Bring to a boil over medium-high heat. Reduce heat to medium, and gently simmer 10 minutes or until potatoes are tender. Drain potatoes.
2. Heat a small skillet over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Add shallots to pan; sauté 3 minutes or until lightly browned, stirring occasionally. Remove from heat. Combine shallots, vinegar, mustard, lemon rind, lemon juice, salt, and black pepper in a small bowl, stirring well with a whisk. Gradually add remaining 2 tablespoons oil, stirring constantly with a whisk until combined. Drizzle dressing over warm potatoes; toss gently to coat. Cool completely.
3. Add arugula to potato mixture; toss gently. Serve immediately.

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