Braden Family Cookbook

Chuck Braden

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WARM POTATO SALAD WITH ARUGULA                      Virant F&W

Serves 2 - 3 as a side starch/vegetable

 

1 pound new red potatoes, scrubbed

2 tablespoons plus 1 tablespoons extra-virgin olive oil

Salt and freshly ground pepper

2/3 tablespoons grainy mustard (or Dijon)

1/2 tablespoons sherry vinegar

1/3 small sweet onion, thinly sliced

2 ounces baby arugula (2 cups)

 

Preheat the oven to 425. Cut the potatoes into 1/2-inch wedges. Toss the wedges with 1 tablespoon of the olive oil until coated.  Scatter the potato wedges on large rimmed baking sheet. Season with salt and pepper and roast for about 25 minutes, until browned and crisp.  At about 15 minutes, stir the potatoes or turn the pan in the oven so that they brown evenly.

In a small bowl, whisk the remaining 2 tablespoons of olive oil with the mustard and vinegar and season with salt and pepper. In a large bowl, toss the potatoes with the onion and arugula. Top with the dressing, toss again and serve right away.