Paul Virant puts a spin on the classic summer side dish by tossing warm potatoes with a mustardy vinaigrette and handfuls of arugula. "I grow a lot of arugula in my garden," he says. "It's so easy to grow, it's a joke. A farmer once said to me that if everyone who had enough space planted a garden, we could produce enough food to feed the entire country. I don't know how that would work, but it's fun to think about." Slideshow:  More Grilling Side Dishes 

Warm Potato Salad with Arugula

white potatoes,

olive oil

Salt

pepper

mustard

2 1/4 teaspoons sherry vinegar

sweet onion, thinly sliced (1 cup)

baby arugula (4 cups)

Preheat the oven to 425&deg;. Cut the potatoes into 1/2-inch wedges. Scatter the potato wedges on 1 large rimmed baking sheet, drizzle with 1 1/2 tablespoons of the olive oil and toss until coated. Season with salt and pepper and roast for about 25 minutes, until browned and crisp.


In a small bowl, whisk the remaining 2 tablespoons of olive oil with the mustard and vinegar and season with salt and pepper. In a large bowl, toss the potatoes with the onion and arugula. Top with the dressing, toss again and serve right away.


Excellent! Was looking for a way to use up some potatoes, had all the ingredients on hand and perfect served alongside tuna.

warm potato salad with arugula

Total: 40 minutes

Servings: 5

Author : Paul Virant

Ingredients

Instructions

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