Potato Salad With Arugula and Dijon Vinaigrette
About ten years ago, I came across a recipe for a grilled potato salad in an issue of Cooks Illustrated. I was intrigued by the grilling technique, and it was the first time I'd made a potato salad with vinaigrette instead of mayonnaise, which was a revelation. The other thing I loved about the recipe was this clever technique: the just-grilled potatoes are tossed first with a little rice vinegar, which absorbs quickly into the warm potatoes, and then with a couple of handfuls of arugula, which wilts gently under their heat. Over the years, I’ve adapted the recipe, using red wine vinegar for the vinaigrette instead of more rice vinegar, leaving out the yellow pepper, substituting red onion for the original shallot, and eventually forgoing the grill. For me, the fresh, bold flavors in the salad are the reason for its success, and I found that grilling the potatoes can distract from this. But by all means use the grill if you’d like -- just blanch the potatoes first, and then finish them on skewers on the grill for a few minutes.
About ten years ago, I came across a recipe for a grilled potato salad in an issue of Cooks Illustrated. I was intrigued by the grilling technique, and it was the first time I'd made a potato salad with vinaigrette instead of mayonnaise, which was a revelation. The other thing I loved about the recipe was this clever technique: the just-grilled potatoes are tossed first with a little rice vinegar, which absorbs quickly into the warm potatoes, and then with a couple of handfuls of arugula, which wilts gently under their heat. Over the years, I’ve adapted the recipe, using red wine vinegar for the vinaigrette instead of more rice vinegar, leaving out the yellow pepper, substituting red onion for the original shallot, and eventually forgoing the grill. For me, the fresh, bold flavors in the salad are the reason for its success, and I found that grilling the potatoes can distract from this. But by all means use the grill if you’d like -- just blanch the potatoes first, and then finish them on skewers on the grill for a few minutes.
- 1 tablespoon dijon mustard
- salt
- 2 tablespoons red wine vinegar
- freshly ground black pepper
- 1 tablespoon rice vinegar
- 2 tablespoons finely chopped chives
- 1/2 small red onion peeled and roughly chopped
- 2 pounds new potatoes, scrubbed and cut into bite-sized pi
- 3 cups arugula stems removed, washed and dried and very roughly chopped
- 5 tablespoons good olive oil
- Carbohydrate 2.49745401318698 g
- Cholesterol 0 mg
- Fat 11.4072862406932 g
- Fiber 0.426760410257667 g
- Protein 0.465532291888318 g
- Saturated Fat 1.56449208203274 g
- Serving Size 1 1 Serving (204g)
- Sodium 32.5058645981486 mg
- Sugar 2.07069360292932 g
- Trans Fat 0.341626249751643 g
- Calories 113 calories
Step-by-step
- Put the onion in a small bowl and cover with cold water (this will remove some of the bite).
- Put the potatoes in a large pot of generously salted water. Bring to a boil over high heat.
- Lower the heat so the water is barely simmering and cook for about 10 minutes, until you can pierce the potatoes with the tip of a sharp knife and it slips out easily.
- Drain the potatoes well and pour them into a large bowl.
- Gently toss the warm potatoes with the rice vinegar, 1/4 teaspoon salt, and 1/2 teaspoon pepper.
- Add the chives, arugula and red onion and stir through.
- Whisk together the red wine vinegar, mustard and olive oil in a small bowl.
- Add salt and pepper to taste.
- Pour over the potato mixture and toss to combine.
- Serve warm or keep covered at room temperature for up to an hour.
A Simple Yet Elegant Potato Salad: My Culinary Journey
This potato salad isn't just a recipe; it's a story of culinary evolution, a testament to how a simple dish can transform over time, reflecting our changing tastes and preferences. It all started about ten years ago, with a recipe I stumbled upon in Cooks Illustrated – a grilled potato salad. The idea was intriguing, grilling potatoes for a salad? Revolutionary! But what truly captivated me was the innovative use of vinaigrette instead of the usual mayonnaise-based dressing. It was a revelation, a breath of fresh air in the world of potato salads.
The original recipe included a fascinating technique: tossing the warm, just-grilled potatoes with rice vinegar, which is quickly absorbed, followed by arugula, which wilts beautifully in the residual heat. Over the years, I've subtly adapted this recipe to reflect my evolving palate. The rice vinegar morphed into red wine vinegar, a richer, more complex flavor that complements the potatoes and arugula so well. The shallot gave way to red onion, adding a sharper bite. And the grilling, while initially charming, ultimately proved distracting from the star of the show: the vibrant, fresh flavors of the ingredients themselves. So, I embraced a simpler approach, foregoing the grill altogether. The beauty of this salad lies in its simplicity, in the interplay of fresh, bold flavors.
The magic of this potato salad lies in its fresh, clean taste. The arugula adds a peppery kick that balances beautifully with the creamy potatoes, while the Dijon vinaigrette provides a tangy counterpoint to the richness of the olive oil. The red onion adds a sharp bite that cuts through the creamy potatoes, and the chives add a delicate layer of flavor. It's the perfect balance of textures and tastes.
This recipe has become a staple in my kitchen, a go-to for potlucks, picnics, and casual weeknight dinners. It's easy to make, adaptable to whatever ingredients I have on hand, and always a crowd-pleaser. The best part? It's incredibly versatile. I've experimented with different types of potatoes, herbs, and vinaigrettes, and each time the results have been delicious.
Beyond the recipe itself, this potato salad represents something more. It’s a reminder of the journey of cooking, of the constant experimentation and refinement that makes the culinary arts so rewarding. It's about adapting recipes to suit your taste, embracing change, and ultimately, creating something delicious and personal.
This is more than just a recipe; it's a story. A story of adapting, adjusting, and ultimately, perfecting a classic dish. A testament to the journey of creating delicious food.
Ingredients: 1 tablespoon Dijon mustard, salt, 2 tablespoons red wine vinegar, freshly ground black pepper, 1 tablespoon rice vinegar, 2 tablespoons finely chopped chives, 1/2 small red onion peeled and roughly chopped, 2 pounds new potatoes, scrubbed and cut into bite-sized pieces, 3 cups arugula, stems removed, washed and dried, and very roughly chopped, 5 tablespoons good olive oil.
