Warm Potato Salad with Arugula
- ACTIVE: 15 MIN
- TOTAL TIME:
- SERVINGS: 12
Paul Virant puts a spin on the classic summer side dish by tossing warm potatoes with a mustardy vinaigrette and handfuls of arugula. "I grow a lot of arugula in my garden," he says. "It's so easy to grow, it's a joke. A farmer once said to me that if everyone who had enough space planted a garden, we could produce enough food to feed the entire country. I don't know how that would work, but it's fun to think about."
- 3 pounds white potatoes, scrubbed
- 1/4 cup plus 3 tablespoons extra-virgin olive oil
- Salt and freshly ground pepper
- 2 tablespoons grainy mustard
- 1 1/2 tablespoons sherry vinegar
- 1 small sweet onion, thinly sliced
- 5 ounces baby arugula (6 cups)
- Preheat the oven to 425°. Cut the potatoes into 1/2-inch wedges. Scatter the potato wedges on 2 large rimmed baking sheets, drizzle with 3 tablespoons of the olive oil and toss until coated. Season with salt and pepper and roast for about 25 minutes, until browned and crisp.
- In a small bowl, whisk the remaining 1/4 cup of olive oil with the mustard and vinegar and season with salt and pepper. In a large bowl, toss the potatoes with the onion and arugula. Top with the dressing, toss again and serve right away.