This potato salad is so good and so fresh. Bonus, there's no mayo so you can feel good about eating the whole bowl... right? Anyway, tomorrow is Pioneer Day here in Utah. It's the day we celebrate the pioneers coming into the valley and settling in this place we now call home. Although for a lot of people its just "pie-and-beer-day", which is great too, any reason to have a party is enough for me! I almost wanted to make a pie, but decided to widen my horizons. SO, why not a fresh, out of the ordinary potato salad at your pioneer day, "pie and beer day", whatever day celebration! This is the perfect salad to bring to a dinner or barbecue with friends and impress them instantly. Fresh and tangy with dijon mustard, apple cider vinegar, and roasted potatoes, AND arugula! This salad just can't be beat.
Roasted Potatoes
1 1/2 pounds yukon gold potatoes cut into bite size pieces
1/4 cup olive oil
1 teaspoon salt
1 teaspoon pepper
Throw your cut up potatoes onto a sheet tray and drizzle with your olive oil. Sprinkle with salt and pepper and toss to coat well. Then bake potatoes for 40 minutes at 400 degrees. While they're cooking you can get started on the vinaigrette.
Mustard Vinaigrette
1 tablespoon grainy dijon mustard
1 teaspoon creamy dijon mustard
1 tablespoon apple cider vinegar
1/4 cup extra virgin olive oil
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon chopped chives
1 teaspoon minced tarragon
arugula
To make your vinaigrette, put your mustard and apple cider vinegar in a bowl, stir to combine. Slowly stream in your 1/4 cup olive oil while stirring until you have a thick, salad dressing like consistency. Then sprinkle in your salt, pepper and herbs. Stir to combine and set aside until potatoes are finished cooking.
To bring it all together, mix slightly warm potatoes with dressing and add a couple handfuls of baby arugula and toss gently. Add extra salt and pepper if needed, otherwise you're ready to serve. It's really good slightly warm, but is delicious cold as well.
ENJOY!