Warm New Potato Salad with Taleggio and Arugula

This dish displays a wonderful contrast of textures—the waxy potatoes, spiky arugula leaves and soft, melting cheese.

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  • Total Time:
  • Servings: 4

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  • 2 pounds small new potatoes, wiped clean
  • Salt
  • 3/4 pound arugula
  • 2 tablespoons extra-virgin olive oil
  • 1/2 pound Taleggio or other mild semisoft cheese, thinly sliced
  • Freshly ground pepper

How to make this recipe

  1. In a large saucepan, cover the potatoes with cold water, set a lid on top and bring to a boil. Add salt, reduce the heat to low and simmer until the potatoes are tender, 12 to 15 minutes; drain.

  2. Preheat the broiler. In a large bowl, toss the arugula with the olive oil. Transfer to a large ovenproof platter. Cut the potatoes in half and arrange on the arugula in a single layer. Top with the Taleggio cheese and season with salt and pepper. Broil for about 1 minute, or until the cheese melts, and serve.

Contributed By Photo © James Merrell Published September 2002

491296 recipes/warm-new-potato-salad-with-taleggio-and-arugula 2013-12-06T23:56:05+00:00 Nigel Slater fall|winter|dinner-party|new-years-eve|thanksgiving|side-dishes|4|fast|vegetarian september-2002,warm potato salad,taleggio and arugula,nigel slater,side dish,vegetarian recipe recipes,warm-new-potato-salad-with-taleggio-and-arugula 491296

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