Description
Delight in the burst of flavors with this Mediterranean Arugula Potato Salad. Tender baby potatoes combine with peppery arugula, juicy cherry tomatoes, and a zesty lemon vinaigrette, creating a refreshing dish perfect for summer gatherings or cozy dinners. This easy-to-make salad not only looks vibrant but tastes divine, promising to impress your family and friends alike.
Ingredients
Scale
- 1 lb baby potatoes
- 4 cups fresh arugula
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 3 tbsp freshly squeezed lemon juice
- 3 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Wash and cut the baby potatoes into halves or quarters.
- Boil the potatoes in salted water until fork-tender (10-15 minutes). Drain and cool slightly.
- In a small bowl, whisk together lemon juice, olive oil, salt, and pepper.
- In a large bowl, combine arugula, cherry tomatoes, red onion, and cooled potatoes. Drizzle with dressing and toss gently.
- Serve immediately or let sit for 10 minutes to enhance flavors.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 210
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg