Potato Salad with Arugula and Garlic-Mustard Vinaigrette

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Potato Salad with Arugula and Garlic-Mustard Vinaigrette

 

2 pounds fingerling potatoes

1 pound mixed baby summer squash

4 large shallots, thinly sliced

4 cloves garlic, minced

2 tablespoons Dijon mustard

1/2 teaspoon salt

Freshly ground black pepper, to taste

3 tablespoons sherry wine or balsamic vinegar

1/2 cup olive oil

5 ounces baby arugula

 

Wash the potatoes and cut into bite-sized chunks: halves, quarters,

eighths, or more, depending on the size of the potatoes.

Cut the baby squash into bite-sized pieces.

Cook the potatoes in boiling, salted water, 6 to 8 minutes or until

tender.

(Personally I am not a fan of those al dente potato salads.) Drain

thoroughly.

Blanch the baby squash in a large pot of boiling water for 1 minute.

Drain and refresh in cold water.

Whisk together the shallots, garlic, mustard, salt, several grinds of

black pepper, and the vinegar in a large bowl.

Whisk in the olive oil.

Toss the potatoes and squash with the vinaigrette.

Fold the arugula into the potato and squash mixture.

Depending on how hot the potatoes are, the arugula may cook slightly,

soften, and sweeten.

It can sit awhile before serving, if desired.

Adjust salt, pepper, and vinegar to taste before serving.

Makes 6 servings.

 

 

A mother of 7, I need to lay down.

 

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