Arugula
by: Merrill Stubbs
May31,2011
4.4
10 Ratings
- Prep time 10 minutes
- Cook time 10 minutes
- Serves 6 to 8
Jump to Recipe
Author Notes
About ten years ago, I came across a recipe for a grilled potato salad in an issue of Cooks Illustrated. I was intrigued by the grilling technique, and it was the first time I'd made a potato salad with vinaigrette instead of mayonnaise, which was a revelation. The other thing I loved about the recipe was this clever technique: the just-grilled potatoes are tossed first with a little rice vinegar, which absorbs quickly into the warm potatoes, and then with a couple of handfuls of arugula, which wilts gently under their heat.
Over the years, I’ve adapted the recipe, using red wine vinegar for the vinaigrette instead of more rice vinegar, leaving out the yellow pepper, substituting red onion for the original shallot, and eventually forgoing the grill. For me, the fresh, bold flavors in the salad are the reason for its success, and I found that grilling the potatoes can distract from this. But by all means use the grill if you’d like -- just blanch the potatoes first, and then finish them on skewers on the grill for a few minutes. —Merrill Stubbs
- Test Kitchen-Approved
What You'll Need
Ingredients
- 1/2 small red onion, peeled and roughly chopped
- 2 poundsnew potatoes, scrubbed and cut into bite-sized pieces
- Salt
- 1 tablespoonrice vinegar
- Freshly ground black pepper
- 2 tablespoonsfinely chopped chives
- 3 cupsarugula, stems removed, washed and dried and very roughly chopped
- 2 tablespoonsred wine vinegar
- 1 tablespoonDijon mustard
- 5 tablespoonsgood olive oil
Directions
- Put the onion in a small bowl and cover with cold water (this will remove some of the bite). Put the potatoes in a large pot of generously salted water. Bring to a boil over high heat.
- Lower the heat so the water is barely simmering and cook for about 10 minutes, until you can pierce the potatoes with the tip of a sharp knife and it slips out easily. Drain the potatoes well and pour them into a large bowl.
- Gently toss the warm potatoes with the rice vinegar, 1/4 teaspoon salt, and 1/2 teaspoon pepper. Add the chives, arugula and red onion and stir through.
- Whisk together the red wine vinegar, mustard and olive oil in a small bowl. Add salt and pepper to taste. Pour over the potato mixture and toss to combine. Serve warm or keep covered at room temperature for up to an hour.
Tags:
- Salad Dressing
- Salad
- Potato Salad
- American
- Potato
- Vinegar
- Arugula
- Chive
- Mustard
- Red Wine
- Vegan
- Side
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41 Reviews
Hark March 17, 2024
Super easy, great vegan side.
abrahlek September 29, 2021
This recipe creates an excellent healthy potato salad! It made plenty and made excellent leftovers.
jodyrah July 29, 2018
Store bought arugula vs homegrown is like hot house tomatoes vs homegrown. Were store bought arugula my only choice, I’d pass. Arugula is very easy to grow and like lettuce, you pick the leaves and it replenishes itself.
SandraH July 8, 2017
I made this today for a birthday luncheon and everyone really enjoyed it. I'll certainly be making it again!
csemsack July 3, 2017
We just finished dinner and this salad was the star! My 19 year old son had 3 helpings, dinner guests practically licked their plates clean! Please make this!
Cheryl June 26, 2017
Really enjoyed this! Didn't add the agave and instead used white sweet potatoes which are less sweet than other sweet potatoes. Didn't have chives, so didn't use. I might add in a bit more arugula next time. This got a rave review by my roommate.
csemsack August 11, 2016
This was so good!. Everyone loved it, a nice change from mayo laden potato salads.
Natalie S. July 4, 2015
Thanks for this really great recipe! I'm crazy for arugula and I wanted to make something a bit different for the 4th of July festivities. I made it as it's written and the flavors are far superior to a regular potato salad. WOW, LOVE THIS!
AnnaB May 6, 2014
This dish was such a hit! It's very flavorful and impressive for dinner, but super easy to make. It's a new favorite of mine.
frances85221 May 5, 2014
Didn't have Arugula and made this with Purslane from the local Mexican instead. Probably the best potato salad recipe I've tried so far. Thank you Merrill!
Merrill S. May 5, 2014
You're so welcome!
ErinC May 3, 2014
Perfect potato salad to accompany grilled steak on a May evening! Thanks for the terrific recipe! Added garlic and was generous with the arugula--yumm!
amp156 August 19, 2013
This is delicious and still great the next day. Made this several times, my favorite way is to add a big handful of tarragon.
Pably W. June 5, 2013
I've made a similar batch with dandelion greens and added some fresh garlic.
Merrill S. June 5, 2013
Yum!
MMD June 5, 2013
Have you ever tried hot French Potato Salad? Great with lots of herbs, and even cold.
Merrill S. June 5, 2013
Yes, one of my favorites...
mlsparks May 27, 2013
Made this last week, and I'm already thinking of making it again tonight. It is so delicious and easy, i made a slight variation and added some cooked pancetta, as I had it leftover in the fridge and needed an excuse to use it. Excellent recipe, THANK YOU!
Judith J. May 21, 2013
Yummy
Ambitious March 13, 2013
I just made this yesterday and it was delicious! I despise raw onions but this was tolerable :)
sbf-ct July 9, 2012
Made this for July 4th family picnic (in a family of SERIOUSLY good Portuguese cooks).. it was a huge hit! Very nice fresh tasting take on potato salad! Thanks! I'm going to try it with fresh cilantro next time!
Lollypaul July 5, 2012
Loved this recipe! After first mixing it up and tasting it, I thought it was a little bland. About 1 1/2 hours later, when serving it, it had great taste. I think the arugula (my first time using it) really added to that peppery taste. I used cider vinegar instead of the red wine vinegar because of what I had on hand. Great 4th of July side dish to BBQ ribs! I will make it again!
doodadie May 28, 2012
I learned a recipe similar to this but it called for fresh mint and scallions instead of the arugula. Also yummy.
