Ingredients
Potato Salad
| new potatoes, halved or quartered (about 1-inch pieces) |
1.5 lb
|
| olive oil |
2 Tbsp.
|
| salt |
1/2 tsp.
|
| ground black pepper |
1/4 tsp.
|
| eggs |
6 large
|
| arugula |
1 cup
|
| sliced scallions (optional) |
for garnish
|
Herb Vinaigrette
| red wine vinegar |
1 Tbsp.
|
| Dijon mustard |
1 tsp.
|
| chopped fresh dill |
1 Tbsp.
|
| chopped fresh parsley |
1 Tbsp.
|
| olive oil |
3 Tbsp.
|
| salt |
1/4 tsp.
|
| ground black pepper |
1/4 tsp.
|
Directions
Potato Salad
- PREHEAT the oven to 400 degrees F. LINE two baking sheets with parchment paper.
- In a medium bowl, ADD potatoes, olive oil, salt, and pepper, and TOSS to coat.
- POUR potatoes onto baking sheets and SPREAD potatoes out evenly so there is space in between.
- ROAST potatoes until browned and crispy, about 30-40 minutes, flipping them over twice during baking.
- While the potatoes are roasting, FILL a medium pot with water, and BRING to a boil.
- TURN heat down to low or medium-low and gently ADD eggs to the pot. LET eggs cook at a low boil for 6 ½ minutes. REMOVE eggs from the pot and PLACE them into an ice bath.
- Once eggs are cool, REMOVE them from ice bath, PEEL them, and SLICE into quarters.
- In a large bowl, ADD roasted potatoes, arugula, and eggs. ADD vinaigrette and TOSS to evenly coat. GARNISH with sliced scallions if desired.
Herb Vinaigrette
- In a small bowl, WHISK together vinegar, mustard, dill, parsley, salt, and pepper. While whisking, slowly ADD olive oil.
- TOSS with potato salad.
Insider Tips
- Salad is best served warm or at room temperature.
Nutritional Info
Per Serving: 1/6th of Recipe
| Calories |
260
|
| Total Fat |
16 g
|
| Saturated Fat |
3 g
|
| Cholesterol |
185 mg
|
| Polyunsaturated Fat |
2 g
|
| Monounsaturated Fat |
10 g
|
| Sodium |
290 mg
|
| Carbohydrates |
20 g
|
| Sugar |
1 g
|
| Dietary Fiber |
2 g
|
| Protein |
9 g
|
| Vitamin A |
90 mcg
|
| Calcium |
50 mg
|
| Iron |
2 mg
|
| Vitamin D |
1 mcg
|
| Folate |
40 µg
|
| Choline |
160 mg
|
| Potassium |
570 mg
|