Rainbow Potato Arugula Salad

[et_pb_section fb_built=”1″ _builder_version=”4.2″][et_pb_row _builder_version=”4.2″][et_pb_column type=”4_4″ _builder_version=”4.2″][et_pb_text _builder_version=”4.2″ ol_font=”||||||||”]

Rainbow Potato Arugula Salad

Prep: 30 mins

Cook: 20 mins

Serving: makes 6 servings


3 lbs of various small colored potatoes.  (white, red, and blue work wonderfully)

Bunch of baby arugula 


½ cup good extra-virgin olive oil

¼ cup of red wine vinegar

1 tablespoon of coarse Dijon mustard

6 cloves of fresh garlic, finely diced

Salt and Pepper to taste

Bunch of green onion diced

½ cup of chopped fresh Italian parsley

1 tablespoon chopped fresh thyme



Boil potatoes in a stock pot filled with water, until tender.  Potatoes should be fork-tender but avoid mushy.  Drain and let cool enough to be handled. (They tend to cook slightly more when  removed from the water.)


While you wait for the potatoes to cool, make the dressing.  Mix all ingredients except the last three.  Shake in a mason jar or whisk thoroughly. 


Cut potatoes into quarters, and add the dressing.  Toss to coat. Gently add thyme and parsley to potatoes.


Spread the washed baby arugula in a bowl or platter.  Lay potato mixture onto greens. Sprinkle with green onions and freshly grated pepper.  


Can be served warm or cold. 


share this recipe:

Still hungry? Here’s more

Choose a language. Elige un idioma. 언어를 선택합니다. 选择一种语言