This potato salad is a great alternative to regular potato salad without all of the mayo, egg, and calories. It has a ton of flavor because of the garlicky vinaigrette, and the peppery arugula wilts into the potatoes. So simple and so good.
Serves 4-6 as a side dish
28 oz. assorted potatoes, cut into 1/2-1” chunks (I used Trader Joe’s potatoes and they all came in one bag)
3-4 c. baby arugula
juice of 1 lemon
2 tsp. stone ground dijon mustard
1 clove garlic, finely chopped
1 tsp. fresh thyme, chopped
3 T. olive oil
salt and pepper
Preheat oven to 400℉. Place potatoes on a large baking sheet, and drizzle with olive oil, about 2-3 T. Sprinkle liberally with salt and pepper and roast, 15-20 minutes until potatoes are tender and have a golden exterior.
While the potatoes are roasting, make the vinaigrette. Combine lemon juice, garlic, mustard, and thyme in a small bowl. Slowly stream in olive oil, whisking to combine. Season with salt and pepper, and set aside.
Once potatoes are finished roasting, let cool for about 10 minutes. They should still be a bit warm. Add potatoes, arugula, and vinaigrette to a large bowl, and toss to combine. Serve while it is still warm. Enjoy!