POTATO ARUGULA SALAD

1-1/2 lbs. red potatoes, cut into 3/4″ cubes
1/4 tsp. pepper
3 Tbs. white wine vinegar or regular vinegar
1/4 C. extra-virgin olive oil
2 Tbs. of fresh minced tarragon or thyme
1 bunch arugula, rinsed and chopped or torn
2 cloves minced garlic
1 pint of cherry tomatoes, halved
1/2 tsp. salt

Bring large pot of salted water to boil. Add cubed potatoes and cook until tender, about 12-15 min. In a bowl, mix next 5 ingredients until salt dissolves. Whisk in oil until it thickens. Drain potatoes, return to pot. Toss with dressing, tomatoes, and arugula. Serve at room temperature. Serves 4-6.

(from Capay Organic Farm CSA “Farm Fresh to You” website)

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