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Ingredients:
1 1/2 lbs. red potatoes, cut into 3/4” cubes
3 tablespoon white wine vinegar or regular vinegar
2 tablespoon of minced fresh tarragon or 2 teaspoon of dried
2 cloves minced garlic
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup olive oil
1 bunch arugula, about 1/2 lb.
1 pint of cherry tomatoes-halved or grape tomatoes
Instructions:
This is a great summer alternative to the usual potato salad with mayonnaise. I sometimes roast asparagus or blanch fresh green and toss with the salad.
Bring large pot of salted water to boil. Add cubed potatoes and cook until tender, about 12-15 minutes. In a bowl, mix next 5 ingredients until salt dissolves. Whisk in oil until it thickens. Drain potatoes, return to pot. Toss with dressing, tomatoes, arugula. Serve at room temperature.
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Copyright © 1999 - 2004 Lanier Publishing International
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