Description
A better take on potato salad.
Ingredients
Scale
For the salad:
- 2 lb potatoes
- 1 cup sliced radish
- 3–4 stalks celery, sliced on the diagonal
- 1 small red onion, diced
- 1/3 cup chopped fresh dill
- 2 handfuls of arugula
For the dressing:
- 1/4 cup white balsamic vinegar
- 1 tbsp lemon juice
- 1 tbsp olive oil
- 1 tsp agave
- 1/2 tsp Dijon mustard
- 2 cloves of garlic
- 1/2 tsp salt
- Fresh pepper
Instructions
- Heat oven to 375 degrees.
- Fill a large bowl with cool water. Cut potatoes into 1”cubes and place in cool water.
- While potatoes soak, combine ingredients for dressing in a blender or bowl. Blend or whisk to combine and set aside.
- Drain potatoes and set aside to dry. While potatoes dry, prep radish, celery, onion, and dill, and place in a bowl.
- Line two baking sheets, with foil and spray with cooking spray.
- Put potatoes in a large bowl, add 2 tablespoons of olive oil and 1 tsp of salt, and toss to coat potatoes. Spread potatoes on baking sheets, and place potatoes in oven.
- Bake for 45-50 minutes, until potatoes are tender, tossing potatoes and turning pans 1/2 way through.
- Cool potatoes slightly, then place in a large bowl and add dressing, tossing to combine.
- When potatoes are cool, add prepared vegetables and arugula.
- Toss and serve.