This Balsamic Arugula Potato Salad is made with red potatoes, red onion, minced garlic, peppery arugula, olive oil, and balsamic vinegar. It’s a simple dish with bold and delicious flavors!
This post may contain affiliate links. Making a purchase through one of these links helps support this blog.
Homemade potato salad has become a spring and summer staple for us. Almost as much as pasta salad! We’ve been eating it so much lately that I think we’re already sick of it and summer’s just beginning! So I’ve been trying to figure out different ways to whip up some of our summer salad favorites. This way we won’t get bored of eating the same salads all throughout the season.
But how could I turn potato salad into a totally new and different dish? While I was shopping for groceries on Hungryroot, I came up with an idea using just a handful of fresh ingredients. I would make a potato salad sophisticated enough to serve alongside steak or other grilled meats, but easy enough that it could be served with something as simple as burgers.
This potato salad starts with red potatoes, spicy arugula, minced garlic, and sliced onion. Then, everything is tossed in balsamic vinegar and oil, and seasoned with salt and pepper. That’s it! So simple, but such a delicious and bold-flavored potato salad!
Balsamic Arugula Potato Salad
This potato salad can be served warm or cold. Allow the potatoes to chill after cooking, or toss everything together while they’re still warm. Once the potatoes are cooked, all you have to do is toss everything together and serve! It’s as easy as that!
To start this salad, we need to cook our potatoes. Cut the potatoes into small chunks and add to a pot. Generously salt and cover with water. Bring the water to a boil and cook the potatoes until they’re fork tender, about 10 minutes. Drain and set aside to cool.
Once the potatoes have cooled, transfer to a large mixing bowl. Add the arugula, garlic, and onion and toss to combine.
In a small bowl, combine the oil and vinegar and season with salt and pepper. Then, drizzle the salad with 1 tablespoon and toss.
Arrange the salad in a bowl or platter. Drizzle the rest of the oil and balsamic on top of the salad. Serve the salad immediately with salt and pepper and extra balsamic vinegar, if desired.
- 1 pound red potatoes, washed and chopped
- 3 cups arugula
- 1/4 cup onion, chopped
- 1 garlic clove, minced
- 2 tbsp. balsamic vinegar
- 2 tbsp. extra virgin olive oil
- Salt and pepper, to taste
- Add the potatoes to a pot and generously salt.
- Cover the potatoes with water and bring to a boil. Cook for about 10 minutes, or until fork tender.
- Drain the potatoes and rinse with cold water. Allow to cool.
- Once the potatoes are cool, transfer to a large mixing bowl. Add the arugula, garlic, and onion and toss to combine.
- In a small bowl, mix the balsamic vinegar and olive oil. Season with salt and pepper.
- Add the vinegar mixture to the mixing bowl and toss to combine.
- Season the potato salad with salt and pepper and arrange on a platter or in a serving bowl.
- Serve immediately with extra balsamic vinegar and oil, if desired.
If you’re not a fan of peppery arugula, you can use baby kale or spinach in this salad instead. If you want to enhance the bold and peppery flavor of this dish, add a pinch or two of crushed red pepper to really spice things up!
Make this Balsamic Arugula Potato Salad recipe with Hungryroot!
Grab the ingredients to make this recipe and more with Hungryroot! Use my code LAVIDA30 at checkout to score 30% off your first two deliveries + get a freebie for life! You can choose from a free veggie, cookie dough, or pasta for the length of your subscription!
Did you make this Balsamic Arugula Potato Salad recipe? Share it on social media using the hashtag #livinglavidaeats. Don’t forget to tag me @lavidaholoka!
PIN FOR LATER