I have a difficult time keeping my potato consumption in check (must come from my Irish side), so I typically don’t buy them unless we are having company over. But (oh, happy days!) the CSA basket has included them for the past two weeks. Gorgeous purples and reds with buttery insides. The color inspired me to make this version of potato salad. Couldn’t resist playing up that golden color! For variations try experimenting with different herbs and replacing the arugula with spinach or watercress.
2 pounds new potatoes
the zest and juice of 1 large lemon
pinch of sugar
1/3 cup extra virgin olive oil
1/4 cup minced spring onion, red onion, shallot or chives
2 cups chopped arugula, loosely packed
1/4 cup chopped fresh basil
1/4 cup chopped fresh cilantro
sea salt and fresh ground black pepper
Bring a large pot of water to a boil. Add the potatoes, return to a boil and cook until tender, 15 to 20 minutes, depending on the size of the spuds.
While the potatoes are cooking, whisk the lemon zest, lemon juice, olive oil and sugar together in a small bowl.
Drain the potatoes and add them back to the hot pot. Cut the potatoes into halves or quarters, again depending on size. Pour the dressing over the potatoes while they are still hot. Add the onion, arugula and herbs and mix together gently. The warm potatoes will wilt the greens. Season with sea salt and pepper. Serve warm or chilled.
Serves 4-6 as a side.