Potato and Arugula Salad

Potato and Arugula Salad

4 servings
Preparation 15 min
Cooking 15 min

250 calories per serving 


3 potatoes   600 g
1/4 cup extra virgin olive oil   65 mL
1 tbsp lemon juice, freshly squeezed   1/2 lemon
1 tbsp Dijon mustard   15 mL
1 pinch salt [optional]   0.1 g
  ground pepper to taste    
1 bunch arugula   150 g
1 tbsp chives, fresh, chopped   3 g
4 radishes, thinly sliced   60 g


  1. Peel the potatoes, then cut them in half lengthwise and boil them in a pot of salted water about 15 min, until tender. Drain, then cut each piece in half to obtain quarters and set them aside in a bowl.
  2. In a small bowl, whisk together the oil, lemon juice, mustard, salt, and pepper, using a fork or whisk until the vinaigrette is emulsified. Pour the vinaigrette over the warm potatoes and toss well.
  3. Wash the arugula well, then drain and place the leaves on a serving plate or in a bowl. Arrange the vinaigrette seasoned potatoes over the arugula, sprinkle with chopped chives and sliced radishes. Serve warm.

Nutrition Facts Table

Nutrition Facts

per 1 serving (180g)


% DV*

* DV = Daily Value




15 g

23 %

Saturated 2 g
+ Trans 0 g

10 %


0 mg


65 mg

3 %


26 g

9 %


2 g

9 %


2 g


3 g

Vitamin A

8 %

Vitamin C

25 %


4 %


6 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: serving
Grain Products: 0 serving
Milk and Alternatives: 0 serving
Meat and Alternatives: 0 serving

More info


Free :
Added Sugar
Low :
Source of :
Copper, Fibre, Folacin, Iron, Magnesium, Manganese, Niacin, Pantothenic Acid, Phosphorus, Vitamin A, Vitamin B1, Vitamin C
Good source of :
Potassium, Vitamin B6, Vitamin E
Excellent source of :
Vitamin K

More info

This recipe is in the following categories: Potato | Salads | Side dishes | Halal | Kosher | Low Sodium | Vegan | Vegetarian

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