Warm New Potato Salad with Taleggio and Arugula

Name: Warm New Potato Salad with Taleggio and Arugula
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Global
Ingredients: 340 grams arugula; 907 grams new potatoes, wiped clean; 2 Tbsps extra-virgin olive oil; 4 servings Freshly ground pepper; 4 servings Salt; 227 grams Taleggio or other mild semisoft cheese, thinly sliced

Warm New Potato Salad with Taleggio and Arugula might be just the side dish you are searching for. This gluten free and fodmap friendly recipe serves 4. One portion of this dish contains around 17g of protein, 22g of fat, and a total of 420 calories. If you have arugula, pepper, olive oil, and a few other ingredients on hand, you can make it. It will be a hit at your The Fourth Of July event. From preparation to the plate, this recipe takes about 25 minutes.

Instructions

In a large saucepan, cover the potatoes with cold water, set a lid on top and bring to a boil.

Ingredients you will need

Potato

Water

Equipment you will use

Sauce Pan

Add salt, reduce the heat to low and simmer until the potatoes are tender, 12 to 15 minutes; drain.

Ingredients you will need

Potato

Salt

Preheat the broiler. In a large bowl, toss the arugula with the olive oil.

Ingredients you will need

Olive Oil

Arugula

Equipment you will use

Broiler

Bowl

Transfer to a large ovenproof platter.

Cut the potatoes in half and arrange on the arugula in a single layer. Top with the Taleggio cheese and season with salt and pepper. Broil for about 1 minute, or until the cheese melts, and serve.

Ingredients you will need

Salt And Pepper