Roast potato and arugula salad Recipe
This reminds me a little of German potato salad. I ate it cold, but I think I will heat it hot next time.
Servings: 6
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Ingredients
- 1 pound little potatoes, sliced in half (I used a pre-made mix from the store that had purple potatoes, red potatoes and gold potatoes. Made it really, really pretty)
- salt, pepper
- olive oil
- a few big handfuls of arugula (I used about half of an 8 oz box from the store)
- 1/4 cup chopped chives
- 1 1/2 tablespoons capers
- lemon juice and zest
- Dressing:
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dijon mustard
- 1 1/2 tsp minced garlic
- squeeze of lemon
Directions
- Toss the potatoes in olive oil, salt and pepper and roast at 425 until done. About 20 minutes.
- In a small bowl whisk together all of the dressing ingredients.
- When the potatoes come out of the oven and are still warm toss them in the dressing.
- In a large bowl, toss together the arugula, chives, capers and lemon juice and zest.
- Spoon over the potatoes and toss to coat the salad with dressing.
- If you prefer to dress them separate, save a little of the dressing before adding the potatoes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 83g | |
| Recipe makes 6 servings | |
| Calories 109 | |
| Calories from Fat 61 | 56% |
| Total Fat 6.86g | 9% |
| Saturated Fat 0.96g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 77mg | 3% |
| Potassium 265mg | 8% |
| Total Carbs 11.17g | 3% |
| Dietary Fiber 1.5g | 5% |
| Sugars 0.74g | 0% |
| Protein 1.37g | 2% |
