Picnics with Papas

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.

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67 Comments

  1. I 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!

    Reply
  2. I’m with you! I love potatoes . . . and rarely find goopy and gloppy potato salads worth digging into. ๐Ÿ˜€

    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.

    Reply
  3. That lime jello carrot salad always got a pass from me. This looks great!

    Reply
  4. That sounds REALLY good…

    Reply
  5. Yum! 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!

    Reply
  6. Lisa H

     /  September 23, 2012

    I’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!

    Reply
  7. That 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

    Reply
  8. Lovely. 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.

    Reply
  9. Christa O'Brien

     /  September 23, 2012

    I 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.

    Reply
  10. This 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.

    Reply
  11. Okay, 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!!!

    Reply
    • A 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.

      Reply
  12. That looks good! Of course, I’ve never met a potato that I didn’t like.

    Reply
  13. Tammy- 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)

    Reply
  14. Oh 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.

    Reply
  15. This 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 ๐Ÿ™‚

    Reply
  16. I’m a potato lover, and this salad sounds perfect ๐Ÿ™‚

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  17. My 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.

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  18. Oh boy does that look good!

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  19. yummy! that looks so so fresh!

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  20. I don’t usually cook potato salad much…but this one I really make soon ๐Ÿ™‚

    Reply
    • I don’t either Tes but you should try this. You’d probably come up with some other spices to add.

      Reply
  21. I 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

    Reply
  22. A CSA with free recipes, can it get any better?! The argula looks like a great addition to the age-old potato salad.

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  23. This looks like a great twist on potato salad!

    Reply
  24. When 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 โค the spuds…

    Reply
  25. You are a genius at putting new twists on old-school ideas. Another great one.

    Reply
  26. This 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. ๐Ÿ™‚

    Reply
  27. Confession 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!

    Reply
  28. Great twist on the potato salad! And I’m with you on avoiding the lime green jello!

    Reply
  29. When I saw the title, I thought picnic with the pappa’s! ( the daddy’s ) hahahaha! a lovely & beautiful tasty salad! ๐Ÿ™‚ hahahaha!

    Reply
  30. My 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.

    Reply
  31. Wow. This looks so good. And I love the twist with adding the arugala. Yum.

    Reply
  32. this 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.

    Reply
    • Funny. 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!

      Reply

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