Potato-Arugula Salad With Cucumber Vinaigrette
Updated August 24, 2015
- Total Time
- 25 minutes
- Rating
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Ingredients
6 medium red potatoes (1 ½ pounds), cut into 1-inch dice
1 cup arugula leaves, coarsely chopped
½ cup cucumber vinaigrette with basil and garlic (see recipe)
Salt and freshly ground pepper to taste
Nutritional analysis per serving (4 servings)
28 grams carbs; 262 calories; 5 grams monosaturated fat; 8 grams polyunsaturated fat; 3 grams saturated fat; 16 grams fat; 3 grams fiber; 489 milligrams sodium; 3 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the potatoes in a saucepan, cover with water and bring to a boil. Reduce heat and simmer until potatoes are tender, about 15 minutes. Drain and let cool. Place in a large bowl and toss well with the arugula. Mix in the vinaigrette and season with salt and pepper to taste. Serve cold or at room temperature.
Private Notes
Comments
I was attracted to this recipe until I found myself directed through a series of recipes to one calling for a "juice extractor" -- a piece of equipment I've never heard of before -- in order to make "cucumber juice." Not helpful.