This Arugula & Potato Salad is composed of roasted yellow potatoes, arugula, pine nuts and chives tossed in a sherry vinaigrette. It’s a simple yet delicious summer side dish to enjoy with a variety of main dishes.
This dish came together on accident and man, I am happy about! I had made a simple arugula salad with pine nuts and a sherry vinaigrette from some of the vegetables we received in our CSA (Community Supported Agriculture) from our local organic farm. Next to the salad on my plate I had some warm roasted potatoes. The potatoes were touching the arugula and sort of wilted them just like spinach would when it gets warm. I was avoiding taking a bite of the salad because I thought that arugula would be super gross warm and soft. Well, I was pleasantly surprised at how tasty it was! So after some thought and a couple trial and errors, this Arugula and Potato Salad was born!
How to make Arugula and Potato Salad:
First, yellow potatoes are sliced thin and then roasted. Fresh arugula, toasted pine nuts and finely chopped chives are tossed with the potatoes while they are still warm slightly wilting the arugula. Lastly, a sherry vinaigrette is poured on top mixing all the fresh vegetables and herbs together.
What to eat with Arugula and Potato Salad:
- The Best Grilled Chicken
- Hamburgers
- Instant Pot Chicken Breasts + Gravy Erin from Platings & Pairings makes some of the most delicious food! She shares a variety of recipes and has wine recommendations to pair with them. Not to mention her food photography is stunning!
- Roasted salmon with asparagus
- Beef Skewers
SAVE TO PINTEREST!
Arugula & Potato Salad
Ingredients
For the salad:
- 3 large handfuls of fresh arugula
- 3 medium sized yellow potatoes
- 3 tbsp fresh chives, finely chopped
- 1/4 cup pine nuts
- Optional: chive blossoms
For the vinaigrette:
- 3 tbsp sherry vinegar
- 1/4 cup olive oil
- 1 small clove of garlic, minced
- Pinch of salt
- Pinch of pepper
Instructions
For the vinaigrette:
- Place all the ingredients in a small dish and mix well. Set aside until ready to use. ANother option is to add all the ingredients into a blender or a tall glass and blend or use an immersion blender to blend
For the salad:
- Preheat the oven to 400 degrees and line a baking tray with parchment paper or spray with oil. Cut the yellow potatoes into 1/4 inch slices and then cut them in half. The potatoes will make a half moon shape. Place them in a bowl and toss with a bit of olive oil. Spread out on the baking tray, sprinkle with salt and papper and bake until golden brown, about 15-20 minutes
- While the potatoes are baking, place the pine nuts in a small saute pan and gently toast on top of the stove. Be very careful not to burn! Once they are golden brown, remove from the pan and place in the salad bowl
- Place the arugula, chopped chives and chive blossoms (if you are using them) in the same bowl with the pine nuts. Once the potatoes are baked, place them in the bowl and pour the sherry vinagrette on top. Toss well and enjoy!
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