Warm Potato Salad with Arugula

Introduction

Heather Morrill of Cook First Portland shares this tangy potato salad dressed with apple cider vinegar, mustard, pepper, and fresh arugula. It’s a quick and flavorful side dish best served warm.

Ingredients

• 2 lbs red potatoes, cut into bite-sized chunks (~8 medium potatoes)

• ⅓ cup apple cider vinegar (or champagne/sherry vinegar)

• 2 tbsp whole grain mustard

• 1 tsp freshly ground black pepper

• 3 green onions, finely chopped

• 2 handfuls arugula leaves

• Optional: 2 tbsp Bright Arugula Dressing

• Salt to taste

Steps

1. Boil potatoes in salted water until tender but not falling apart, about 12 minutes. Drain.

2. Toss hot potatoes with vinegar in a large bowl and let soak while prepping greens.

3. Add mustard, pepper, green onions, and optional dressing to potatoes.

4. Fold in arugula just before serving. The warmth of the potatoes will lightly wilt the greens. Serve immediately.