Sunday, June 10

Lemon & Arugula Potato Salad

My weekend.. in numbers!:

10: Time that my new favorite trashy tv show, My Big Fat American Gypsy Wedding is on TV (light up dress this weekend!!)
9: Number of times I thought about going to the gym on Sunday... but didn't
8: Time that I woke up on Saturday AM. I know you're impressed.
7: Number of sports Adam was watching on Saturday... simultaneously
6: Number of corny jokes at which I laughed too hard
5: Amount of hours I spent editing a writing sample (GOOD GOD.. I know)
4: Times I ate ice cream (relax, I was a good sharer)
3: Number of foods I created on Saturday before 1 PM (Go me!!)
2: Trips I made to the grocery store (I was really ready for a third)
1: Times I made a list of my weekend in numbers
0: Number of rolls of toilet paper available in the bathroom at Morgan's Pier on Saturday night (I will forgive the place for being all around pretty awesome otherwise)

11: Rating on a scale from 1-10 of how excited I am about this potato salad. Yep. Potato salad makes me that excited. But here's the deal: I love potatoes. All kinds. And in salad form they are so much fun (yea I just called potatoes fun). Easy, breezy, and dressed up for summer. But this salad is so light and so unlike the mayo laden salads of old. It makes me feel as though I just ate a real vegetable... well 2 real vegetables. The tangy taste of the vinaigrette contrasts with the saltiness of kalamata olives and peppery arugula perfectly. It tastes even better outside, or alongside a turkey burger. It's easy to make and fun to share. 

And for those who hate mayo... promise them there is no mayo. Let them take a few bites before you tell them the secret ingredient is mayo. Let it eat at them for a minute before you tell them you're kidding.

Soundtrack: Ms. Patsy Cline

Lemon and Arugula Potato Salad
Inspired by Cooking Light's Lemon-Herb Potato Salad
Serves 5-6

1 lb red new potatoes
1 tbsp EVOO
1 tsp lemon zest, finely chopped
1 1/2 tbsp lemon juice
1 tsp honey dijon mustard (I used Bookbinders. The key is a good dijon mustard, not a honey mustard dressing)
splash of kalamata olive juice (about 1/2 tsp)
3 oz arugula, chopped
1/4 c kalamata olives, finely chopped
1/2 tsp parsley (dried) or 1 tbsp fresh, chopped
1/2 tsp basil (dried) or 1 tbsp fresh, chopped
salt & pepper

Fill a 5 qt pot 3/4 of the way full with water. Place on the stove, cover, and bring to a boil. Add potatoes. Cover and simmer for ~10-15 minutes, depending on the size of the potato. The potatoes are done when a fork can be very easily inserted into the potato. Once the potatoes are finished cooking, turn off the heat. Allow the water to cool.

Drain the potatoes and set aside to cool fully (I let mine cool a while on the counter, then in the refrigerator to finish).

Once the potatoes are cooled, whisk together the EVOO, zest, lemon juice, honey dijon, and the splash of olive juice. Set aside.

Move the potatoes to a cutting board and cut into small cubes, about 1/4 in. Move the cubed potatoes to a large bowl.

Add the arugula, olives, parsley and basil. Add the dressing, then toss to combine. Salt and pepper to taste. Allow to rest for at least 10 minutes before serving to allow the flavors to marry. Serve chilled.

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