Lemon-Arugula Potato Salad |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Ingredients:
1 t fresh lemon juice |
1 t grated lemon rind (could need 2 lemons for this) |
1.5 t sherry vinegar |
1/2 c finely chopped shallots (about 3 small) |
1/2 t salt |
1/4 t ground black pepper |
2 pounds yukon gold potatoes |
2 t stone-grd mustard |
2.5 c loosely packed arugula |
7 t olive oil, divided |
Directions:
1. Cut potatoes in 1 inch pieces and boil. Heat a small skillet with 1 t of oil and cook shallots till brown, about 3 mins. Combine shallots, vinegar, mustard, lemon rind, lemon juice, salt and pepper and stir with a whisk Gradually add 2 T of oil stirring constantly with a whisk until combined. Drizzle dressing over warm potatoes, toss gently to coat. Let cool then refrigerate. Add arugula to potatoes and toss gently. Serve immediately.
|
|