This recipe comes from Ed Espe Brown’s Tomato Blessings and Radish Teachings. Again, German butterball potatoes are awesome in it, but any red or heirloom potato will do. I even substitute sweet potatoes in the fall. Savor some corn-on-the-cob along with it!
Potato Salad with Arugula and Garlic-Mustard Vinaigrette
2 pounds red potatoes
4 large shallots (I prefer two)
4 cloves garlic, minced
2 TBSP Dijon Mustard
½ teaspoon salt
Freshly ground pepper
3 TBSP sherry wine or balsamic vinegar
½ cup olive oil
½ bunch arugula or small spinach
Wash the potatoes and cut into bite-size chunks. Cook the potatoes in boiling salted water 6 – 8 minutes until tender.
Whisk shallots, garlic, mustard, salt and several grinds of pepper together with the vinegar in a large bowl. Whisk in the olive oil.
Drain the potatoes. Toss with the vinaigrette. Cool for 20 – 30 minutes.
Cut the stems off the arugula, and if the leaves are large, cut them in half. (You can cut the whole bunch while it is nicely bound together, then wash and spin dry what you will use.) Fold the arugula into the potatoes. Depending on how hot the potatoes still are, the arugula may cook slightly, soften and sweeten. Adjust salt, pepper and vinegar to taste before serving. Serves 6.
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