Baked. Fried. Crisped. Mashed. Scalloped. Hashed and Browned. I have a thing for potatoes. They’ve graced our table since I was born and my early aspirations to be a pilot were simply because I was certain that those were mashed potatoes dotting the sky.
This nightshade tops nutritional charts for vitamins C and B6 and of course, potassium. The issue for some however, seems to be that over 90% of the calories in a plain cooked potato (and unlike sweet varieties, they’re not recommended raw) come from carbohydrates. Now, I promise that was never an issue where I grew up but today with low-carb, Atkins, paleo and some anti-inflammatory diets, the papa (potato in Spanish) is on it’s way out. Irish potato farmers are claiming a 25% reduction in sales since 2005 due primarily to the availability of other starch choices such as rice and pasta. Never one to shy away from rice or pasta, I would gladly take a warm spud as my preference except when it comes to potato salad.
Does it seem that every picnic or potluck has at least a couple of dishes of gooey mayonnaise with eggs, pickles and potatoes mixed in? I’ve never enjoyed it yet at each event, there is someone who works to convince me, “it’s only because you haven’t tried MY potato salad.” Or the other argument, “but MINE has bacon.” Forgive me while I search out the lime green jello with carrots in it.
Our weather is finally beginning to cool off and it’s welcome. We can head outdoors for meals whether it is an elaborate picnic or just wandering out back with a sandwich. This week, this recipe came along with our CSA delivery. My first thought was “no, I don’t like potato salad” but this one has arugula. From a nutritional perspective it packs a ton of vitamin A and regardless, it’s the spicy green bite that I adore. There’s no goop and no dairy and I love the way that it incorporates healthy greens.
Do you have situations where you’ve made up your mind and where you’d benefit from being more open to a new twist on the old concept?
Nope, I’m still not going for the lime green jello.
Potato Salad with Arugula
from Desert Roots Farm
- 1/2 small onion chopped fine
- 2 lbs potatoes cut into bite sized pieces, boiled and drained
- salt and pepper to taste
- 1 Tbsp rice wine vinegar
- 2 Tbsp finely chopped chives
- 3 cups arugula roughly chopped
- 1 Tbsp dijon mustard
- 1/2 tsp grated nutmeg
- 5 Tbsp olive oil
Gently toss the warm potatoes with the rice vinegar, 1/2 tsp salt and 1/2 tsp pepper. Add chives, arugula, and onion. Stir through. In a separate bowl, wisk together red wine vinegar, mustard, and olive oil. Add salt and pepper to taste and pour over the potatoe mixture. Toss to combine. Serve warm or al fresco.