I wish I had lovely things to tell you about this arugula salad but at this point in time, my brain is filled with projects I need to complete in the next few weeks, recipes I want to make sure I have done so that the blog doesn't sit empty for the months after the baby is born, and of course, everything baby. When I left grad school I thought for sure that would be the last time in my life I would be studying and reading but it turns out when one has a baby, there's more information than one can feasibly read. M and I have picked our battles, been reading together, slowly assembling the nursery, and as of last Sunday- I'm ¾ of the way there (yeah, 30 weeks!) I'm feeling good, taking naps, and really have nothing to complain about (besides the heartburn that comes with the spicy food I can't seem to stay away from!)
So this arugula salad is an arugula salad. That's what I have to say about it. I'm still in a bit of a potato loving mood (but not near as bad as the beginning of this pregnancy.) I've moved on to finer things like oatmeal smothered in strawberries and the occasional cup of coffee (because it finally taste good again). I imagine this salad is going to be a staple this summer. Instead of roasting the potatoes, I'll toss them in a bit of foil and cook them on the grill along side whatever we happen to be cooking that night (hooray for grilling season!)
Warm Potato Arugula Salad
- Yield: 2 1x
Ingredients
- ½ pound fingerling potatoes
- 1 tablespoon olive oil
- 1 small shallot, diced
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
- 2 teaspoons fresh rosemary
- 4 cups baby arugula
- ¼ cup toasted walnuts
- ¼ cup shaved Parmesan (see note)
- Dressing
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon honey
- Salt, pepper, to taste
Instructions
- Cut fingerling potatoes on the bias into ¼-inch-thick slices. Blanch in boiling water for 4-5 minutes, until just tender but still holding their shape.
- In a skillet, heat olive oil over medium-low heat. Add shallot, blanched potatoes, salt and pepper. Cook until the potatoes have started to brown and are soft, 10 to 12 minutes. Stir in rosemary; cook for a minute more.
- Combine the arugula, potatoes, walnuts and Parmesan. In a small bowl, whisk together dressing ingredients; pour over the salad, and toss until everything is well-combined.
Notes
*If you can find parm made with vegetarian rennet, sub in your favorite veg-friendly cheese.
Mel says
Love this! Definitely give it a try, always looking for ways to jazz up my side dishes! My most recent favourite has to be my Smoked Paprika Roasted Potatoes, so yummy! http://www.melamora.com/2015/03/smoked-paprika-roasted-potatoes.html
M x
★★★★★
Cassie says
Beautiful! I love potatoes!
★★★★★
Anna says
looks super simple and delicious Ella 🙂
Erin@WellPlated says
I love having salads for lunch, but still am craving comfort food. This is the perfect balance!
Barbara (BarbB) says
I love potatoes. This recipe looks delicious and I can't wait to try it.
Rhonda says
I love this; never met a potato I didn't like!
★★★★★
Eileen says
This is exactly what I want to eat lately -- lots of greens, hearty potatoes, and a tangy dressing. I might put a fried egg on top and call it lunch. Yay!
Lauren @ Lauren Caris Cooks says
Ooooh yum!! I love arugula and this potato salad looks amazing! Definitely a great dish for spring when I still need some comfort food!
Lauren
Monet says
Tasted Delicious! The rosemary makes it.
The Wilderness Wife says
Although I'm not a vegetarian, I do love your recipes for side dishes. This potato salad has an interesting combination of ingredients. Love the idea of parmesan and arugula! When I make potato salad I cook my potatoes in the microwave so as not to leach away nutrients in the water like I do for this recipe - Microwave Herbed Potatoes - http://www.wildernesswife.com/easy-microwave-herbed-potatoes/
★★★★
Rach says
Made this tonight for dinner and was so simple and tasty! Always looking for new salad recipies and this one is a winner. Will definitely make it again.
★★★★★
jj says
This tasted really good and it paired well with the crab cakes we had today but i would cut the olive oil down in half for the dressing!! it was too much
★★★
erin says
Thanks for the feedback- I've not had too much trouble with the dressing amount (usually the warm potatoes soak it up). Just so I know for the future- is the dressing amount the only reason you gave the recipe 3 stars? Thanks!
Lauren says
So yummy! I did a slight riff roasting the potatoes adding garlic powder and rosemary. Also toasted walnuts and shallots together and crumbled bacon over top. Also added Dijon to the vinaigrette.
★★★★★