This Potato Salad With Arugula & Dijon Vinaigrette is a fresh, vibrant twist on classic potato salad. Tender new potatoes are tossed warm with peppery arugula, sharp red onion, and a bold Dijon vinaigrette that brings everything together beautifully.
Why You’ll Love This Recipe
- Light, fresh, and full of flavor
- No mayonnaise, making it perfect for warm weather
- Ready in about 30 minutes
- Naturally vegetarian and halal-friendly
- Perfect side dish for gatherings, picnics, or weeknight dinners
This Potato Salad With Arugula & Dijon Vinaigrette is simple yet elegant, with bright acidity and fresh herbs in every bite.
Ingredients
- 1/2 small red onion, peeled and roughly chopped
- 2 pounds new potatoes, scrubbed and cut into bite-sized pieces
- Salt
- 1 tablespoon rice vinegar
- Freshly ground black pepper
- 2 tablespoons finely chopped chives
- 3 cups arugula, stems removed, washed, dried, and roughly chopped
- 2 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 5 tablespoons good olive oil
Instructions
Step 1
Place the chopped red onion in a small bowl and cover with cold water to mellow its sharpness. Set aside.
Add the new potatoes to a large pot of generously salted water. Bring to a boil over high heat.
Step 2
Reduce heat to a gentle simmer and cook for about 10 minutes, or until the potatoes are fork-tender. Drain well and transfer to a large mixing bowl while still warm.
Step 3
Gently toss the warm potatoes with rice vinegar, 1/4 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. Add chives, drained red onion, and chopped arugula. Stir gently to combine.
Step 4
In a small bowl, whisk together red wine vinegar, Dijon mustard, and olive oil until emulsified. Season with salt and pepper to taste.
Pour the vinaigrette over the potato mixture and toss gently until evenly coated. Serve warm or at room temperature.
Tips & Tricks
- Dress the potatoes while warm so they absorb more flavor.
- Use waxy new potatoes for the best texture.
- If serving later, add arugula just before serving to keep it vibrant.
- For extra depth, add a squeeze of fresh lemon juice.
- Thinly slice the onion instead of chopping for a milder texture.
Details
- Prep Time: 10 minutes
- Cook Time: 10–12 minutes
- Total Time: 25 minutes
- Yield: 4–6 servings
- Category: Side Dish
- Method: Boiling
- Cuisine: American / Mediterranean-inspired
- Difficulty: Easy
- Dietary: Vegetarian, dairy-free, halal-friendly
Notes
- Substitute baby spinach if arugula is too peppery.
- Add crumbled feta for a tangy variation.
- A sprinkle of toasted nuts adds crunch.
Nutrition (Approximate per serving)
- Calories: 240
- Protein: 4g
- Carbohydrates: 28g
- Fat: 13g
- Fiber: 3g
FAQ
Can I make Potato Salad With Arugula & Dijon Vinaigrette ahead of time?
Yes, prepare up to one hour ahead and keep covered at room temperature.
Can I refrigerate leftovers?
Yes, store in an airtight container for up to 3 days.
Does it taste good cold?
Yes, but letting it come to room temperature enhances the flavors.
What potatoes work best?
Waxy varieties like Yukon Gold or red potatoes hold their shape best.
Can I add protein?
Grilled chicken or chickpeas pair beautifully with this salad.
Storage
Refrigerator: Store up to 3 days in an airtight container.
Freezer: Not recommended, as potatoes change texture.
Reheating: Best served at room temperature; gently warm if desired.
Similar Recipes
Potato Salad With Arugula & Dijon Vinaigrette
Ingredients
- 1/2 small red onion peeled and roughly chopped
- 2 pounds new potatoes scrubbed and cut into bite-sized pieces
- Salt
- 1 tablespoon rice vinegar
- Freshly ground black pepper
- 2 tablespoons finely chopped chives
- 3 cups arugula stems removed, washed, dried, and roughly chopped
- 2 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 5 tablespoons good olive oil
Instructions
- Step 1
- Place the chopped red onion in a small bowl and cover with cold water to mellow its sharpness. Set aside.
- Add the new potatoes to a large pot of generously salted water. Bring to a boil over high heat.
- Step 2
- Reduce heat to a gentle simmer and cook for about 10 minutes, or until the potatoes are fork-tender. Drain well and transfer to a large mixing bowl while still warm.
- Step 3
- Gently toss the warm potatoes with rice vinegar, 1/4 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. Add chives, drained red onion, and chopped arugula. Stir gently to combine.
- Step 4
- In a small bowl, whisk together red wine vinegar, Dijon mustard, and olive oil until emulsified. Season with salt and pepper to taste.
- Pour the vinaigrette over the potato mixture and toss gently until evenly coated. Serve warm or at room temperature.
Notes
- Substitute baby spinach if arugula is too peppery.
Conclusion
This Potato Salad With Arugula & Dijon Vinaigrette is bright, simple, and full of fresh flavor. It’s a lighter alternative to traditional creamy versions and perfect for any season. Once you try it, it may become your new go-to potato salad.