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Potato-Arugula Salad


Sigrid made it up!

Sigrid brought this tasty potato salad to our sangha's Interdependence Day potluck.


4 large red potatoes, boiled, peeled, cubed
1 large sweet potato or yam, boiled, peeled, cubed
2 stalks celery, finely chopped
240 ml1 cup cherry tomatoes, halved
710 ml3 cups arugula, chopped up a little

59 ml4 Tbsp cider vinegar
10 ml2 tsp dried Italian herb mix
1 small red onion or shallot, finely diced
1 generous Tbsp Dijon mustard
7 ml1 1/2 tsp salt
2 ml1/2 tsp black pepper
5 ml1 tsp honey, if desired
120 ml8 Tbsp olive oil (1/2 c.)


Make dressing a little ahead of time so ingredients, well shaken together, can blend.
Boil all potatoes in their skin till just done, approx. 25 min. Check, so they don't fall apart.

Peel and dice them quickly and pour half of the dressing over them while they are still warm. Cover bowl and let cool in refrigerator.
When ready to serve, fold in gently the celery, tomatoes and arugula with the remaining dressing. Check taste, and add a little more salt and/or pepper if necessary.

Major Ingredients: 


I'm trying to cut down on oil so I made this with oil substitute: 1 tsp. cornstarch stirred into 1/2 c. cold water, heated, stirring constantly until it thickens. It worked well. A very tasty salad!