Potato Salad with Arugula

Name: Potato Salad with Arugula
Prep time: 30 min
Cook time: 10 min
Ingredients: 48 oz. Tasteful Selections® potatoes; 8 c. cold water; ½ c. extra virgin olive oil; ¼ c. red wine vinegar; 1 tbsp. Dijon mustard; 6 cloves garlic, minced; 1½ tsp. salt; ½ tsp. black pepper; 1 bunch green onions, thinly sliced; ½ c. chopped fresh Italian (flat-leaf) parsley; 1 tbsp. chopped fresh thyme leaves; 4 c. baby arugula

Try this spin on a summertime classic side dish by tossing warm potatoes with a mustard vinaigrette served over a bed of arugula.

Prep30

Cook10

Serves12

Course Side Dish

Variety Fav(s) Sunrise Medley®

Cook Type Stove Top

Dish Type Healthy, Party Food, Salads

Season Spring, Summer

Bite Size 2-Bite

Ingredients

48 oz. Tasteful Selections® potatoes
8 c. cold water

Dressing Ingredients

½ c. extra virgin olive oil
¼ c. red wine vinegar
1 tbsp. Dijon mustard
6 cloves garlic, minced
1½ tsp. salt
½ tsp. black pepper
1 bunch green onions, thinly sliced
½ c. chopped fresh Italian (flat-leaf) parsley
1 tbsp. chopped fresh thyme leaves
4 c. baby arugula

Instructions

In 5-quart stockpot or Dutch oven, place potatoes in water. Cover and heat to boiling; reduce heat to medium-low. Simmer covered 9 to 11 minutes or until potatoes are fork-tender. Drain potatoes; cool about 10 minutes, until cool enough to handle.
Meanwhile, in large bowl, beat oil, vinegar, mustard, garlic, salt and pepper with whisk until combined. Stir in onions, parsley and thyme. Add to vinaigrette in bowl; toss to coat. Spread arugula on large platter. Spoon potato mixture over arugula. Serve warm.