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Savory New Potatoes & Arugula Salad |
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Ingredients
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*1 1/2 lbs. of new red potatoes, scrubbed not peeled
*4 green onions, sliced
*1 tbsp white vine vinegar
*2 tbsp dry white wine
*1 clove of garlic, finely minced
*Salt and pepper to taste
*1 bunch arugula, washed and squeezed dry
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Directions
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1. Boil the potatoes for 10 minutes, drain and while still slightly warm cut into 1/2 inch slices.
2. In a large bowl combine the green onions, vinegar, white wine, garlic, salt and pepper.
3. Add the potatoes and toss to coat.
4. Arrange the arugula leafs on salad plates and place the warm potato salad in the middle of the arugula. Add extra freshly ground black pepper and salt if desired to each individual plated salad.
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Story
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You'll notice the dressing ingredients for the potato salad are very simple. That's done on purpose because arugula is a very peppery and spicy vegetable and carries the salad just fine without a lot of extra herbs, seasonings, or sauces.
Be sure not to overcook your potatoes so they stay together when you toss the salad. They should be cooked through but not mushy.
The best way I've found to do that is to cook them whole, bringing the water up to a boil, then quickly turning down to a nice even rolling simmer. Simmer for about 7 to 10 minutes, depending on the size. It's important that you pierce a potato to determine if they're cooked. If a fork goes through the potato, they're done. Remember... the potatoes will cook a bit after you drain them. Drain and spread them out on a rack to cool.
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