Skip to main content

Arugula Salad with Crisp Idaho® Potatoes


A beautiful salad with an extra delicious crunch of crisp potatoes.

  • Duration
  • Cook Time
  • Prep Time
  • 6 ServingsServings


  • 1/4 cup Extra-virgin olive oil
  • 1 lb Idaho potatoes, scrubbed and thinly sliced
  • To taste salt and freshly ground black pepper
  • 2 1/2 tsp White wine vinegar
  • 1 small shallot, minced
  • 2 med Bunches Arugula (about 7 oz), thick stems removed, washed and dried
  • 1 oz Parmesan cheese, shave



1 Preheat the oven to 500 degrees F. or preheat the grill.
2 In a large bowl, toss the potatoes with 2 tablespoons of the olive oil and salt and pepper.
3 Spread the potatoes out in one layer on a non-stick baking sheet (or one lined with a nonstick liner).
4 Roast until browned on one side, about 9 minutes, then turn and roast until browned on the other side, about 5 minutes more.
5 In a small bowl, whisk together the remaining 2 tablespoons olive oil, white wine vinegar, shallot and salt and pepper to taste.
6 Reserve about 18 potato slices for garnish. Place the rest of the potatoes in a large bowl, top with the arugula, and drizzle with the vinaigrette.
7 Toss well and serve, garnishing each plate with the reserved potato slices and shaved Parmesan.

Source: Idaho Potato Commission