Potato Salad with Arugula and Tomato
Servings
6 Servings
Ingredients
- 1 1/2 pound small red potatoes scrubbed and halved
- 4 tablespoon champagne vinegar or white wine vinegar
- 4 tablespoon olive oil
- 1 lemon juiced
- 2 teaspoon kosher salt
- Freshly ground black pepper
- 4 green onions chopped
- 2 pint cherry tomatoes
- 1 cup arugula
Instructions
- In a medium saucepan, cover potatoes with cold water and bring to a boil. Cook over medium high heat until potatoes are tender, 12 to 16 minutes. Drain well and cool completely.
- While potatoes are cooking prepare dressing. In a small bowl, whisk together vinegar, oil, lemon juice, salt and pepper and set aside.
- In a large bowl, combine potatoes with green onions, tomatoes and arugula and toss to combine.
- Pour dressing over potato salad and toss to evenly coat.
- Potato salad can be served room temperature or chilled. Can be made 2 days in advance, keeping arugula and dressing separate and combining just before serving.
Hi Dedi,
b/c kosher champagne vinegar is so hard to get your hands on – I am changing this recipe to call for white wine vinegar only – it will be fantastic just the same.
where can I find kosher champagne vinegar? Long Island resident.