Arugula & Potato Salad with Mustard Vinaigrette

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
  • Salt

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.

For 6.

13 Comments

  • Hi Yeida! I think Songino would work fine, though I personally love the bitter spiciness of arugula. Let me know how it turns out!
    -L

  • Hi!!
    Hmm this recipe sounds yummy, I’ll try it for sure!
    Question: If instead of arugula I used Songino (another type of salad) would it be ok too? We’ll see :)
    Congrats again, have a nice day!

  • Not a fan of mayo myself. I’m partial to the good ole German potato salad with a warm bacon & onion dressing. Arugula is up in the garden now though, so I will be trying this very soon! Thanks and YUM!
    And yeah, I think your dad has taken care of your life quota of mayo…

  • Hi Lauren, I made this salad yesterday and everybody loved it. The vinaigrette is just perfect. Thanks!

  • That looks fantastic. I like the honey’s sweetness with the arugula spice. Will have to try it out here on the farm. Soon. Cheers!

  • YUM!! I’m with you, Laurel! My favorite potato salads (even with mayo) include plenty of mustard, but I always prefer a vinaigrette. It’s healthier and really allows the flavor of the potato to shine through. Thanks for the recipe. Perhaps for the July 4th festivities!

  • Thanks Manuela! How funny, we live very similar yet opposite lives! I’m sure this salad will shine with fresh New England produce, let me know how it comes out (and if the husband approves)!

  • I am an Italian woman married to an American man (from NYC).
    As it happens, he just does not like the All-American, mayo-based classic potato salad while I absolutely love it–ever since I tried it at a 4th of July party a long, long time ago.
    Your beautiful recipe contains everything he likes in a salad and will soon be made here in our New England kitchen with fresh produce from our local farms.
    I Love your blog!!

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