Lemon-Arugula Potato Salad

Name: Lemon-Arugula Potato Salad
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 6
Cuisine: Global
Ingredients: 591 milliliters loosely packed arugula; 0 teaspoons freshly ground black pepper; 1 teaspoon fresh lemon juice; 1 teaspoon grated lemon rind; 7 teaspoons extra-virgin olive oil, divided; 0 teaspoons salt; 118 milliliters finely chopped shallots (about 3 small); 2 Tbsps sherry vinegar; 2 teaspoons stone-ground mustard; 907 grams Yukon gold potatoes, peeled and cut into 1-inch pieces

Lemon-Arugula Potato Salad might be just the side dish you are searching for. This recipe makes 6 servings with 142 calories, 5g of protein, and 5g of fat each. This recipe covers 11% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free, whole 30, and vegan diet. It will be a hit at your The Fourth Of July event. If you have yukon gold potatoes, sherry vinegar, olive oil, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 25 minutes.

Instructions

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.

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Potato

Water

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Sauce Pan

Drain potatoes.

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Potato

Heat a small skillet over medium-high heat.

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Frying Pan

Add 1 teaspoon oil to pan; swirl to coat.

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Cooking Oil

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Frying Pan

Add shallots to pan; saut 3 minutes or until lightly browned, stirring occasionally.

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Shallot

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Frying Pan

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.

Ingredients you will need

Black Pepper