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Winter Potato Salad

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Winter Potato Salad
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Servings
6-8 servings
Ingredients
  • 4 cups fingerling potatoes
  • 1/2 cup extra virgin olive oil divided
  • kosher salt to taste
  • black pepper to taste
  • 4 tablespoons grainy mustard
  • 2 tablespoons Dijon mustard
  • 1/2 cup sherry vinegar
  • 1 lemon juiced
  • 2 tablespoons shallot minced
  • 2 tablespoons Rosemary chopped
  • 1 cup arugula
  • 4 hard-boiled eggs peeled and sliced
Servings
6-8 servings
Ingredients
  • 4 cups fingerling potatoes
  • 1/2 cup extra virgin olive oil divided
  • kosher salt to taste
  • black pepper to taste
  • 4 tablespoons grainy mustard
  • 2 tablespoons Dijon mustard
  • 1/2 cup sherry vinegar
  • 1 lemon juiced
  • 2 tablespoons shallot minced
  • 2 tablespoons Rosemary chopped
  • 1 cup arugula
  • 4 hard-boiled eggs peeled and sliced
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 365 degrees F.
  2. Wash and dry potatoes. On rimmed baking sheet, drizzle potatoes with 1/4 cup olive oil and season with salt and pepper to taste. Roast until golden and fork tender, 30–35 minutes.
  3. Remove roasted potatoes from oven and allow to cool. When cool enough to handle, tear or slice potatoes in half lengthwise and set aside.
  4. In small bowl, whisk together grainy mustard, Dijon mustard, sherry vinegar, lemon juice, shallot, rosemary and remaining 1/4 cup olive oil. Season dressing with salt and pepper to taste.
  5. In large serving bowl, combine potatoes, arugula and dressing, and toss to coat. Top salad with sliced hard-boiled eggs and serve.
Recipe Notes

Potato salad can be made 3 days ahead and refrigerated in airtight container.

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