Arugula

Arugula
Arugula

This leafy green vegetable is used in a similar way as lettuce leaves. Young arugula leaves tend to be sweeter, while more mature leaves have a stronger and more peppery flavor. Like many dark green vegetables, Arugula has many phytochemicals, anti-oxidants, vitamins, and minerals.

Potato Salad with Arugula and Dijon Vinaigrette

Perfect for a summer picnic or barbecue!

Photographs for Food52
Photographs for Food52

ServesĀ 6 to 8

  • 1/2small red onion, peeled and roughly chopped
  • 2pounds new potatoes, scrubbed and cut into bite-sized pieces
  • Salt
  • 1tablespoon rice vinegar
  • Freshly ground black pepper
  • 2tablespoons finely chopped chives
  • 3cups arugula, stems removed, washed and dried and very roughly chopped
  • 2tablespoons red wine vinegar
  • 1tablespoon Dijon mustard
  • 5tablespoons good olive oil
  1. Put the onion in a small bowl and cover with cold water (this will remove some of the bite). Put the potatoes in a large pot of generously salted water. Bring to a boil over high heat.
  2. Lower the heat so the water is barely simmering and cook for about 10 minutes, until you can pierce the potatoes with the tip of a sharp knife and it slips out easily. Drain the potatoes well and pour them into a large bowl.
  3. Gently toss the warm potatoes with the rice vinegar, 1/4 teaspoon salt, and 1/2 teaspoon pepper. Add the chives, arugula and red onion and stir through.
  4. Whisk together the red wine vinegar, mustard and olive oil in a small bowl. Add salt and pepper to taste. Pour over the potato mixture and toss to combine. Serve warm or keep covered at room temperature for up to an hour.

http://food52.com/recipes/12198-potato-salad-with-arugula-and-dijon-vinaigrette