Easy Mustard Vinaigrette Potato Salad with Arugula
Inspired by German potato salad, this mustard potato salad recipe is my favorite no-mayo version of the must-have potluck side dish. It's tangy and bright, thanks to a whole grain mustard-vinaigrette and is studded with peppery arugula for a fresh twist.
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Servings: 8
Equipment
- large pot
- colander
- paring knife
- measuring spoons
- chef's knife
- dry measuring cups
- liquid measuring cup
- whisk
- medium bowl
Ingredients
- 2 pounds baby Yukon Gold potatoes
- ¼ cup olive oil
- 1 large shallot, minced (2 tablespoons)
- 1 tablespoon whole-grain mustard
- 1 tablespoon apple cider vinegar
- 2 teaspoons granulated sugar
- ¼ cup chopped fresh flat-leaf parsley
- Kosher salt and freshly ground black pepper to taste
- 2 cups baby arugula
Instructions
- Add the potatoes to a large pot of salted water and bring to a boil. Boil the potatoes for 15 minutes or until a knife easily pierces through each potato. Drain and let the potatoes cool slightly.
- Meanwhile, whisk together the olive oil, shallot, mustard, apple cider vinegar, sugar, and parsley in a medium bowl.
- Cut the potatoes into bite-size pieces and add to the vinaigrette while they're still warm. Gently toss the potatoes in the vinaigrette. Season with salt and pepper to taste.
- Let the mixture cool before tossing with the arugula. Serve at room temperature or refrigerate until ready to serve.