I’ve never been the hugest mayonnaise fan. I know this is just the nth confession that seemingly disqualifies me from properly representing American cuisine, but I never claimed to be an average American, just an american… one that doesn’t happen to love mayonnaise. So potato salad can be a problem for me. The classic American recipe calls for small cubes of squishy potatoes floating in an shiny pool of mayo. No thank you. I’ll make it if begged to do so (often by my husband), I’ll serve it asked, but I’ll only eat it if I’m dying of starvation. Hence the following version which, in my mind, is much more interesting for the palate: tender (yet still firm) potato slices are tossed with a tangy mustard vinaigrette and spicy arugula for a fresh and invigorating summer salad.
Arugula & Potato Salad with Mustard Vinaigrette
For the Salad:
- 2 pounds (1 kg) potatoes, peeled and sliced
- 1 bunch of arugula (4-5 oz), rinsed
- 1 green onion, minced
- 1/2 cup minced fresh parsley
For the Vinaigrette:
- 1/2 cup extra virgin olive oil
- 3 tablespoons white wine vinegar
- 1-2 teaspoons good mustard
- 1 teaspoon honey
- salt and pepper
Put potatoes in a large pot and cover them with cold water. Add a teaspoon of salt and bring to a boil, then lower heat to boil gently. Cook the potatoes until tender but still firm and not mushy, about 8-15 minutes, depending on the variety of potato. Drain and rinse with cold water.
In the meantime, whisk together all the ingredients for the vinaigrette. Toss the still-warm potatoes with the arugula, parsley and green onion then stir in desired amount of the vinaigrette. Taste and adjust seasonings, serve chilled or at room temperature.