Heirloom Potato Salad With Arugula And Citrus VinaigretteJanice Henning, chef/owner of Beehive Restaurant, Denver | Delicious Living
- Serves: 8 people
- Calories per serving: 177
Suggested Wine: Chateaux Le Thil, White Bordeaux, France, 1998, $15.
- Mix all vinaigrette ingredients in a small, lidded container and shake well. This dressing can be made up to two days in advance and stored in the refrigerator. Be sure to bring back to room temperature before pouring over salad.
- Preheat oven to 400°F. Toss halved potatoes in a bowl with olive oil and season with kosher salt and fresh pepper.
- Roast potatoes in oven on a sheet pan until knife-tender, about 45 minutes. Remove potatoes from oven; pour citrus dressing over warm potatoes and toss. Serve over a handful of arugula or other salad greens.
Photography by: Laurie Smith
PER SERVING: Calories 177,Fat 9,Perfat 42,Cholesterol 0,Carbo 24,Protein 2,Fiber N/A,Sodium N/A