Heirloom Potato Salad with Arugula and Citrus Vinaigrette
  • 4small heirloom potatoes per person, one of each variety (Rose Finn Apple, Purple Creamers, Bintje and French Fingerlings)or 32 small new red potatoes, cut in half
  • 2-3tablespoons olive oil
  • Kosher salt
  • Freshly ground pepper
  • 1/2pound arugula, rinsed and spun dryUse salad mix if argula is not available
  • Citrus Vinaigrette
  • 1 organic orange, zested and juiced
  • 1tablespoon champagne vinegar or white wine vinegar
  • Pinch kosher salt
  • Freshly ground pepper
  • 4tablespoons extra-virgin olive oil
  1. Mix all vinaigrette ingredients in a small, lidded container and shake well. This dressing can be made up to two days in advance and stored in the refrigerator. Be sure to bring back to room temperature before pouring over salad.
  2. Preheat oven to 400°F. Toss halved potatoes in a bowl with olive oil and season with kosher salt and fresh pepper.
  3. Roast potatoes in oven on a sheet pan until knife-tender, about 45 minutes. Remove potatoes from oven; pour citrus dressing over warm potatoes and toss. Serve over a handful of arugula or other salad greens.
Recipe Notes
Nutrition Facts
Heirloom Potato Salad with Arugula and Citrus Vinaigrette
Amount Per Serving
Calories 177
* Percent Daily Values are based on a 2000 calorie diet.

Photography by: Laurie Smith

PER SERVING: Calories 177,Fat 9,Perfat 42,Cholesterol 0,Carbo 24,Protein 2,Fiber N/A,Sodium N/A