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.
Mashed?
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
Served 6
Ingredients:
- 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
Directions:
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.
Agrigirl's Blog 
myrnagreenfield
/ September 23, 2012I agree – most potato salad has so much mayo you can’t taste the potatoes. I’m looking forward to trying your argula potato salad. But I think clouds look more like cauliflower than mashed potatoes!
Tammy
/ September 23, 2012I love cauliflower also if it’s any consolation!
nrhatch
/ September 23, 2012I’m with you! I love potatoes . . . and rarely find goopy and gloppy potato salads worth digging into. 😀
This one looks delish!!!
When I make potato salad . . . it’s much like this one. With lots of celery (in place of the arugula) and just a “kiss” of mayo.
Tammy
/ September 23, 2012I also threw some hot red pepper flakes on the final product. Yum!
Heidi @ lightlycrunchy
/ September 23, 2012That lime jello carrot salad always got a pass from me. This looks great!
Tammy
/ September 23, 2012Yeah, who invented that one anyway?
Auburn Meadow Farm
/ September 23, 2012That sounds REALLY good…
Tammy
/ September 23, 2012It was good Jackie. Two of three kids didn’t love it but they ate it.
Auburn Meadow Farm
/ September 25, 2012Wow – that’s a blog post in and of itself, lol. You must have some supermotherly powers!
So tell us, what happened to your pilot aspirations?
The Verdant Home
/ September 23, 2012Yum! I got a surprise clump in my CSA this week- arugula! I have never eaten it before and I love it! I am not sure what else to do with it except put it in sandwiches and salads. This recipe looks delicious. I am going to have to try this. Thanks!
Tammy
/ September 23, 2012I love arugula in salads or sauteed. It also makes a great pesto.
Lisa H
/ September 23, 2012I’m with you, the potato salad never really did anything for me, either. I like your version without the mayo. Mashed potatoes were always my favorite as a kid, and I love them still in twice baked potatoes. How my kids have never come to love potatoes, I will never know–perhaps switched a birth? LOL! Slowly, I will convert them some day!
Tammy
/ September 23, 2012Slowly. I remember that mine also didn’t like them when they were born and I thought it was crazy.
hotlyspiced
/ September 23, 2012That potato salad does look very fresh and vibrant and the vinegar dressing has more appeal than those heavy mayo type dressings. This recipe could be a great revival for the old potato salad xx
Tammy
/ September 23, 2012And it does need a revival!
Sheree Martin (@RealSheree)
/ September 23, 2012Lovely. I can’t wait to try this recipe. I don’t care for mayo on anything, especially in potato salad. But I love vinegar-based potato salads and this one is especially interesting with the addition of arugula.
My current favorite vinegar-based potato salad is a “south of the border” style that features olive oil and vinegar dressing spiced up with a bit of ground cayenne pepper, red onions, and fresh (or frozen) corn kernels. I’m leaving out a few of the ingredients.
Tammy
/ September 23, 2012That sounds very good. I’d add cumin too. It’s my go to spice for all things Southwestern.
Christa O'Brien
/ September 23, 2012I couldn’t have said it better myself. If I could take one food to a desert island with me it’d be fried potatoes. And I have found some potato salads that I love…but they are few and far between. Try tossing it with sour cream and chives and bacon instead of mayo. Mmmmmmmm.
Tammy
/ September 23, 2012I can make a complete and extremely satisfying dinner from potatoes.
greenishmonkeys
/ September 23, 2012This sounds delicious– we’ll have to try it soon. I don’t eat mayo at all but love a vinegar-based potato salad, or the Indian-influenced one I sometimes make.
Tammy
/ September 23, 2012Do I know about your Indian influenced one? I’m interested.
Debbie
/ September 23, 2012Okay, I’ll confess that I make that kind of potato salad with the mayo and eggs. And, we like it. haha! BUT, this looks wonderful and better for us and I want to try it! Thank you!!!
Tammy
/ September 23, 2012A lot of people do Debbie and if you like it, perfect. I just can’t imagine why I don’t like it but think maybe temperature has something to do with it.
montucky
/ September 23, 2012That looks good! Of course, I’ve never met a potato that I didn’t like.
Tammy
/ September 23, 2012They are so fulfilling, aren’t they?
Rukmini Roy
/ September 23, 2012Tammy- I HAVE A HUGE THINGAMAJIG FOR POTATOES. I love them in every form and if my kitchen runs out of it, I fret. We make a cheese baked version which is yumzo and a gravy version which is fantastic with rice/bread. I’ll email the recipe to you ‘coz I know you’ll love them.
Gimme potatoes (read: Five)
Tammy
/ September 23, 2012Need to see those recipes.
Lynn
/ September 23, 2012Oh my goodness – this recipe looks delicious! Being 50% Irish, I’ve never been known to turn a potato down…although I do prefer it not drenched in mayo.
Tammy
/ September 23, 2012It is part of the heritage, isn’t it Lynn?
inherchucks
/ September 23, 2012This looks delicious! Reminds me of a salad my friend makes with kale.
Come and link up this recipe to this week’s CSA LInk party when you get a chance..http://inherchucks.com/2012/09/19/whats-in-the-box-44/. Looking forward to seeing you there 🙂
Tammy
/ September 28, 2012better late than never
Tandy
/ September 23, 2012I’m a potato lover, and this salad sounds perfect 🙂
Tammy
/ September 23, 2012Thanks Tandy!
isathreadsoflife
/ September 24, 2012My stomach does not favour the usual potato salad with mayo, etc. But your recipe sounds delicious. Mine is sometimes mixed with chunks of cooked beetroots and carrots and lots of herbs. Arugula is delicious too. Great idea. Thanks Tammy.
Tammy
/ September 28, 2012I would like the addition of carrots and beetroot. I also like it warm.
Carrie @ Season It Already!
/ September 24, 2012Oh boy does that look good!
Tammy
/ September 28, 2012Well, they ate every last bite!
Susannah
/ September 24, 2012yummy! that looks so so fresh!
Tammy
/ September 28, 2012Fresh indeed and all local.
Tesney Ap
/ September 24, 2012I don’t usually cook potato salad much…but this one I really make soon 🙂
Tammy
/ September 28, 2012I don’t either Tes but you should try this. You’d probably come up with some other spices to add.
dayphoto
/ September 24, 2012I go on low carb diets and feel very deprived not because of anything but the loss of potatoes. I love them and they also have been and will always be a part of my food life!
Linda
http://coloradofarmlife.wordpress.com
http://deltacountyhistoricalsociety.wordpress.com
Tammy
/ September 28, 2012I’m with you Linda.
Melissa
/ September 24, 2012A CSA with free recipes, can it get any better?! The argula looks like a great addition to the age-old potato salad.
Tammy
/ September 28, 2012Yes, the recipes are a great touch. One every week attached to the bag.
cindyricksgers
/ September 24, 2012This looks like a great twist on potato salad!
Tammy
/ September 28, 2012I really like it better.
Jimi Diaz
/ September 24, 2012When I saw Forest Gump and Bubba went into his Shrimp monologue, I immediately started my own Potato monologue: potatoes au gratin, mashed potatoes, french fries, chili fries, salt and vinegar chips, potato salad (yes, yummy), mustard potatoes, papas criollas (Colombian), papas chorreadas (Colombian), papas a la guancaina (Peru), ajiaco (Colombian potato soup with 3 types of potatoes), etc., etc., etc……
I ❤ the spuds…
Tammy
/ September 28, 2012Me too Jimi. That’s funny. I had forgotten about the shrimp monologue.
shrinkingthecamel
/ September 25, 2012You are a genius at putting new twists on old-school ideas. Another great one.
Tammy
/ September 28, 2012This is better all the way around.
Melissa
/ September 25, 2012This potato salad looks great (minus the mustard for me). I don’t care for traditional potato salad, because I don’t like mayo. I also have an alternative potato salad that I like to make. It has potatoes, green beans, and an oil and vinegar dressing. I’ll have to try the arugula version sometime! Arugula is one of the best discoveries from our CSA. 🙂
Tammy
/ September 28, 2012I was worried about the mustard but you don’t actually taste it.
Melissa
/ September 25, 2012Confession to make.. never had arugula! Although I want to try it soooo bad. Thinking of growing it next year. This sounds so yummy and refreshing for a potato salad!
naimavanswol
/ September 27, 2012You must try some. It’s soooooo good. And slightly spicy.
Tammy
/ September 28, 2012You will love it.
Melissa
/ September 28, 2012I’ve heard its spicy! Sounds delish!
Inger Wilkerson
/ September 26, 2012Great twist on the potato salad! And I’m with you on avoiding the lime green jello!
Tammy
/ September 28, 2012I always wonder who came up with that jello idea!
Sophie33
/ September 27, 2012When I saw the title, I thought picnic with the pappa’s! ( the daddy’s ) hahahaha! a lovely & beautiful tasty salad! 🙂 hahahaha!
Tammy
/ September 28, 2012That was my intention to keep you reading Sophie!
Kathy
/ September 27, 2012My mouth is watering. I really like arugula. And potatoes–yum! Unfortunately, my husband does not like arugula, darn him, but maybe that’s OK because I’ll get to eat more of this delicious-looking dish.
Tammy
/ September 28, 2012Or take it to the next potluck where he can try the other dishes instead.
naimavanswol
/ September 27, 2012Wow. This looks so good. And I love the twist with adding the arugala. Yum.
Tammy
/ September 28, 2012It was very good.
nancy at good food matters
/ September 30, 2012this is very similar to my french roasted potato salad—with the exception of the arugula. a marvelous addition. Having started out this lifetime as a dreaded picky eater, I am challenged all the time to break up an old thought/taste pattern. Like you, I’m not drawn to do that with lime jello.
Tammy
/ October 2, 2012Funny. We went to a dinner on Saturday where it was the traditional potato salad, waldorf (another of my unfavorites) and gooey gooey cole slaw. I hope that I retain all pickiness in these settings!