Potato Salad with Arugula

Potato Salad with 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 minutes
Cook10 minutes
Course Salad, Side Dish
Variety Fav(s) Sunrise Medley®
Cook Type Stove Top
Dish Type Healthy, Party Food, Salads
Season Spring, Summer
Bite Size 2-Bite


  • 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
  • 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


  • 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.