Notes: We use either Yukon gold or red creamers for this salad. Serve it when it’s fresh; we find storing this dish in the fridge really changes the taste.
Ingredients: Dijon Dressing:
1 teaspoon Dijon mustard
2 tablespoons white wine vinegar
1 clove garlic
1/2 cup good-quality extra-virgin olive oil
Salt and pepper
6 large potatoes, unpeeled, chopped into 1-inch cubes
Salt
1/2 bunch arugula, well washed and dried
Instructions:
1.To make the dressing, combine mustard, vinegar, and
garlic in a blender; blend to a paste. While blending, slowly add oil until emulsified.
Adjust seasoning with salt and pepper.
2.Bring about 3 quarts water
to a boil in a large saucepan. When boiling, add a good amount of salt (almost
to the point of tasting like seawater). This really helps draw out the flavor
of the potatoes. Add potatoes to water and
boil gently
for about 20 minutes or until cooked. (Make sure that the water is not boiling
too violently; otherwise the potatoes will break up.) Check doneness by
inserting a small knife into a potato; if it comes out easily, then potatoes
are done.
3.Drain potatoes in a
colander and leave for a few minutes to dry. Transfer to a bowl and toss with half of the
dressing. Toss in arugula and add more dressing as needed. Check seasoning and
serve.
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