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. Delicious, Quick Side Dishes

Warm New Potato Salad with Taleggio and Arugula
Photo: © James Merrell
Total Time:
25 mins


  • 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


  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.

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