- 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
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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.
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