Mayo-less Potato Salad with Fresh Herbs and Arugula

Jul 27th

Two of my cousins, Claire and Kim, like to make my recipes which makes me SO happy! They’re also not shy about calling me while standing in grocery store aisles or their kitchens with urgent questions about ingredients and cooking techniques. To be honest, I LOVE this. It throws me back to teaching. If I could give all of you my number and be a hotline of sorts, I would do it. When Kim recently texted to ask if I had a potato salad recipe on the site, I faltered! Time to make potato salad. 

The thing is, I don’t like potato salad because of the mayo. I like mayo when its made into a fancy sauce for my burger or to dip sweet potato fries into, but that’s pretty much where the buck stops. I’m tough at picnics because mayo-ey macaroni salad and potato salads are big PASSES for me. I love potatoes, though, especially when deep fried and dunked in ketchup (fries have been a big pregnancy craving – uhh ya think?).

The recipe I found was in the ATK cookbook and called “French Potato Salad”. I dropped the chervil and tarragon because they’re not readily available ingredients. I upped the chives, dropped the shallot, upped the parsley, and added arugula and optional stinky cheese. I hope you find this an easily accessible recipe and that you tag it for summer barbecues. All of the mayo-haters will thank you. We ate it with some simply grilled chicken for dinner and LOVED it. Such a fresh, healthy take on the indulgent standby.

Mayo-less Potato Salad with Fresh Herbs and Arugula

Serves 6

2 lb. red skinned potatoes, scrubbed clean and cut into 1/4 inch slices

2 tbsp. salt

2 garlic cloves, peeled

1 1/2 tbsp. champagne or white wine vinegar

2 tsp. dijon mustard

1/4 c. olive oil

1/2 tsp. ground black pepper

3 tbsp. minced fresh chives

2 tbsp. minced fresh parsley

3 c. lightly packed baby arugula

1/4 c. crumbled blue cheese, optional

1. Place potatoes in a large saucepan and cover with cold water (about 6 cups). Add salt. Place over high heat, lid off.

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2. Once mixture boils, reduce to simmer over medium low heat.

3. Place garlic on skewer or toothpick and hold in simmering water for about 1 minute, to blanch. Remove and run under cold water. Mince garlic or press through a garlic press.

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4. Once potatoes have simmered for several minutes, check for tenderness – a butter knife should slide easily in and out of the potato.

5. Before draining potatoes, use a measuring cup to scoop 1/4 c. of the cooking water from the pot. Drain potatoes and spread evenly on a flat rimmed baking sheet.

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6. Add minced garlic, vinegar, dijon mustard, olive oil and pepper to to reserved water and whisk to combine. Pour mixture over potatoes and spread with hands so that potatoes are evenly covered. Let potatoes sit about 10 minutes to absorb dressing.

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7. Place arugula and fresh herbs in a large mixing bowl and transfer potatoes into bowl, along with any dressing. Mix gently. Serve, topped with cheese if desired (cheese can be mixed in as well, if desired).  

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