Arugula & Potato with Garlic Vinaigrette
Cooked and cubed potato is mixed with fresh arugula and tossed with garlic vinaigrette!
Yield
6 servingsPrep
20 minCook
15 minReady
38 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
red skinned potatoes
cubed |
|
| 3 | tablespoons |
white vinegar
|
|
| 2 | cloves |
garlic
minced, optional |
|
| ½ | teaspoon |
salt
or to taste |
|
| ¼ | teaspoon |
black pepper
freshly ground, or to taste |
|
| 3 | tablespoons |
olive oil, extra-virgin
|
|
| 1 | bunch |
arugula (roquette)
rinsed, dried and torn |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
red skinned potatoes
cubed |
|
| 45 | ml |
white vinegar
|
|
| 2 | cloves |
garlic
minced, optional |
|
| 2.5 | ml |
salt
or to taste |
|
| 1.3 | ml |
black pepper
freshly ground, or to taste |
|
| 45 | ml |
olive oil, extra-virgin
|
|
| 1 | bunch |
arugula (roquette)
rinsed, dried and torn |
*
|
Directions
Bring a large pot of salted water to a boil.
Add potatoes and cook until tender but still firm, 14 to 16 minutes.
Drain, and cool.
Add to a large salad bowl.
Meanwhile, whisk together vinegar, garlic, salt, and pepper in a medium bowl.
Drizzle in olive oil, whisking until mixture thickens and well blended.
Add arugula into the salad bowl.
Pour the vinaigrette over the potato and arugula in the salad bowl, gently toss until evenly coated.
Serve.
