Arugula Potato Salad (low FODMAP)
10 Minutes prep • 20 Minutes cook • Low FODMAP • Gluten-free • Lactose-free • Serves 4 • Ok to make ahead Steps 1 - 2
Let’s face it. Potatoes are delicious. And there are so many varieties now readily available, it’s fun to try different ones in different ways. This is the perfect winter salad because it’s served warm from the potatoes. It’s hard to say if it’s potato salad with arugula in it, or arugula salad with potatoes in it because everything blends so nicely together with the Dijon vinaigrette. The flavor of the arugula is beautifully mellowed in this recipe and the warm potatoes take on a creamy quality that is simply delicious. I like pairing this salad with lightly boiled eggs for a little protein and color. Add this salad to your weekly meal plan. You’ll be glad you did!
Ingredients
1 1/2 pounds new or fingerling potatoes, washed and cut into bite-sized pieces
1 tablespoon rice vinegar
Freshly ground black pepper
1 bunch green onions (green part only), chopped
2 tablespoons finely chopped fresh chives (or you can use Lite House freeze-dried chives)
3 cups arugula, washed, dried, stems removed
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1/4 cup + 1 tablespoon olive oil
4 six-minute boiled eggs, peeled and quartered (optional)
Directions
(1) Prepare: Wash and chop the green onions. Wash, dry, and remove the stems from the arugula. Wash the potatoes and cut into bite-size pieces.
(2) Make the dressing: In a small jar, combine the red wine vinegar, mustard, and olive oil. Shake to combine. Add salt and pepper to taste.
Make-ahead note: At this point, you may put the dressing and the vegetables aside in the refrigerator (put the arugula in a plastic bag with a paper towel and squeeze all the air out of the bag to keep it fresh) until you’re ready to make the salad.
(3) Cook the potatoes: Bring a large pot of salted water to a boil and put the potatoes in it. Reduce 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 salad bowl.
(4) Cook the eggs: Meanwhile, put 4 eggs in a saucepan and cover with water. Bring to a boil. Cover, and remove from the heat. Leave covered for 6 minutes. Drain the hot water and cover the eggs with cold water to stop the cooking. Change the water once or twice to keep it cold so the eggs stop cooking and cool.
(5) Season the potatoes: Combine 1 tablespoon of rice vinegar, 1/2 teaspoon Kosher salt, and 1/2 teaspoon black pepper and pour it over the potatoes. Add the chives, arugula, and green onions and stir to combine. This will wilt the arugula and mellow the flavor just a bit.
(6) Finish: Pour about 3/4 of the dressing over the potato mixture and toss to combine. Taste and add more dressing if you like.
(7) Plate and serve: Put the salad on plates with the egg quarters alongside and add a good grinding of black pepper and a sprinkle of Kosher salt to the eggs before serving. Serve the salad warm or keep covered at room temperature for not more than an hour before serving.
Eat and enjoy every bite because you can!
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