WHB - Warm Lemony Potato and Arugula Salad

Filed in archive Food Blogosphere , Recipes on July 11, 2008

During the winter we ate a lot of soup and I was constantly sharing Piping hot, comforting soup recipes to enjoy on blustery days.
Now that the weather has switched to being sunny and hot, salads are where it's at!



This Potato Salad with Arugula requires a bit of oven time to roast the potatoes, so I get that done early in the day while it is still cool. The vinaigrette is tangy with lemon and the arugula adds a wonderful, peppery contrast to the smooth, creamy roasted potatoes.

Arugula, also called Rocket, has a delicious, spicy bite and is packed with vitamins A and C. One of my favorite uses for arugula is a salad topped with shavings of Parmesan cheese and sliced cherry tomatoes that is then simply drizzled with extra virgin olive oil and balsamic vinegar.


Photo courtesy of iStockphoto, Virginia Hamrick


This salad is my entry for this week's Weekend Herb Blogging, the creation of Kalyn at Kalyn's Kitchen. Our host this week is Simona from Briciole, a wonderful blog that intertwines the Italian language with delicious food.

Kalyn has some new rules for Weekend Herb Blogging which have tightened the focus and added a new dimension to the event. (I just hope I've complied, Kalyn!)
Simona will have the entire Weekend Herb Blogging round-up posted on Briciole on Monday.

Potato Salad With Arugula
serves 4

1 ½ pounds small red potatoes, scrubbed well
3 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon freshly ground pepper
2 teaspoons fresh lemon juice
2 teaspoon sherry vinegar
1 bunch arugula (about 4 ounces)

Heat oven to 375 degrees F.
Put potatoes in a roasting pan and drizzle with 1 tablespoon of the oil, half the salt and half the ground pepper. Mix well and roast for 45 minutes, until the potatoes are tender. Remove from the oven and let cool.
When potatoes are cool enough, break into 1 inch pieces and put into large serving bowl.
Whisk the vinegar, lemon juice, remaining salt and pepper and the rest of the olive oil in a small bowl. Pour over the potatoes and toss to coat well.
Just before serving, add the arugula and toss again.