Potato and Arugula Salad

50 Reviews
85% would make this recipe again

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Ingredients

??? potatoes ???
??? extra virgin olive oil ???
??? lemon juice, freshly squeezed ???
??? Dijon mustard ???
??? salt [optional] ???
??? ground pepper to taste [optional] ???
??? arugula ???
??? chives, fresh, chopped ???
??? radishes, thinly sliced ???

Method

  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

per 1 serving (180 g)

Amount

% Daily Value

Calories

250

Fat

15 g

23 %

Saturated 2 g
+ Trans 0 g

10 %

Cholesterol

0 mg

Sodium

70 mg

3 %

Carbohydrate

26 g

9 %

Fibre

2 g

9 %

Sugars

2 g

Net Carbs

24 g

Protein

3 g

Vitamin A

8 %

Vitamin C

26 %

Calcium

4 %

Iron

6 %
More info

Claims

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

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1 ½
Fruits 0
Vegetables 0
Fats 3
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

50 Reviews (47 with rating only) 85% would make this recipe again
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My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Potato | Salads | Side dishes | Low Sodium | Halal | Kosher | Vegan | Vegetarian

Top Reviews

View All Reviews
july 28, 2009 | I would make this recipe again

The luke-warm potatoes make a nice contrast to the peppery arugula: another excellent side dish. Thanks SOS.

Useful 2
june 06, 2010 | I would make this recipe again

Very nice combination. Served with grilled fish and they were all happy.

Useful 0
Ana P.
december 21, 2022 | I would make this recipe again

Easy on the stomach, tasty and filling!

Useful 0

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