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Best Potato Salad Ever

Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Course: Side Dish
Cuisine: American
Keyword: Picnic, Potatoes
Servings: 6 servings
Calories: 292kcal

Ingredients

  • 2 lbs red potatoes
  • 4 large shallots thinly sliced
  • 4 cloves garlic minced
  • 2 tbsp Dijon mustard or horseradish
  • ½ tsp salt
  • 3 tbsp balsamic vinegar
  • ½ cup olive oil
  • 2 cups baby arugula

Instructions

  • Start boiling a large pot of salted water. Wash the potatoes and cut into bit-size chunks (½” pieces). Cook potato for 6 to 8 minutes, until cooked (not al dente).
    2 lbs red potatoes
  • Whisk the sliced shallots, minced garlic, mustard, salt and several grinds of fresh pepper together with the vinegar in a large bowl. Whisk in the olive oil.
    4 large shallots, 4 cloves garlic, 2 tbsp Dijon mustard, ½ tsp salt, 3 tbsp balsamic vinegar, ½ cup olive oil
  • Drain the potatoes. Toss with the vinaigrette. Marinate for 20 to 30 minutes.
  • Rinse and dry the arugula. Fold the arugula into the potatoes. Adjust salt, pepper and vinegar to taste.
    2 cups baby arugula

Notes

Serves 6 as a side dish

Nutrition

Calories: 292kcal | Carbohydrates: 29g | Protein: 4g | Fat: 18g | Saturated Fat: 3g | Sodium: 284mg | Potassium: 792mg | Fiber: 3g | Sugar: 5g | Vitamin A: 173IU | Vitamin C: 16mg | Calcium: 41mg | Iron: 2mg