Warm Potato Arugula Salad | @naturallyella

Warm Potato Arugula Salad

  • Author: Erin Alderson
  • Yield: 2 1x



  • 1/2 pound fingerling potatoes
  • 1 tablespoon olive oil
  • 1 small shallot, diced
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 2 teaspoons fresh rosemary
  • 4 cups baby arugula
  • 1/4 cup toasted walnuts
  • 1/4 cup shaved Parmesan (see note)
  • Dressing
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon honey
  • Salt, pepper, to taste


  1. Cut fingerling potatoes on the bias into 1/4-inch-thick slices. Blanch in boiling water for 4-5 minutes, until just tender but still holding their shape.
  2. 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.
  3. 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.


*If you can find parm made with vegetarian rennet, sub in your favorite veg-friendly cheese.