NEW POTATO SALAD WITH DIJON VINAIGRETTE
1/2 small red onion, peeled and roughly chopped
2 pounds new potatoes, scrubbed and cut into bite-sized pieces
1 tablespoon rice vinegar
Freshly ground black pepper
2 tablespoons finely chopped chives
3 cups arugula, stems removed, washed and dried and very roughly chopped
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
5 tablespoons good olive oil
Put the onion in a small bowl and cover with cold water (this will remove some of the bite). Put the potatoes in a large pot of generously salted water. Bring to a boil over high heat. Lower the heat so the water is barely simmering and cook for about 10 minutes, until you can pierce the potatoes with the tip of a sharp knife and it slips out easily. Drain the potatoes well and pour them into a large bowl.
Gently toss the warm potatoes with the rice vinegar, 1/4 teaspoon salt, and 1/2 teaspoon pepper.
Add the chives, arugula and red onion and stir through. Whisk together the red wine vinegar, mustard and olive oil in a small bowl. Add salt and pepper to taste.
Pour over the potato mixture and toss to combine. Serve warm or keep covered at room temperature for up to an hour.
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