Potato salad with creamy arugula dressing

Name: Potato salad with creamy arugula dressing
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: Potatoes 1.8 lbs; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste; Arugula 10 cups; Lemon juice to taste; Lemon peel to taste; Taggiasca olives 1.8 oz; Parmigiano Reggiano PDO cheese to taste; Fine salt to taste; Black pepper to taste

Difficulty: Very easy
Prep time: 15 min
Cook time: 15 min
Serving: 4
Cost: Low

PRESENTATION

Recipe by
Luisa Orizio

Potato salad with creamy arugula dressing is not the understated side it sounds like. The real star is a velvety, lemon-scented arugula cream that dresses boiled potatoes with a sharpness and brightness no mayonnaise-based version can match. Taggiasca olives add intense, balanced depth, and Parmigiano flakes bring a savory, slightly crumbly contrast that keeps each bite interesting.

The potatoes travel well once cooled, which makes this a natural choice for a summer lunch away from home — packed for the office, taken to the beach, or brought to a picnic. The dressing holds up, and the salad is easy to expand: fold in cherry tomatoes, green beans, tuna, or feta and it moves from side dish to a full cold meal.

INGREDIENTS

Potatoes 1.8 lbs (800 g)

Extra virgin olive oil to taste

Fine salt to taste

Black pepper to taste

For the arugula dressing: Arugula 10 cups (200 g); Lemon juice to taste; Lemon peel to taste; Taggiasca olives 1.8 oz (50 g); Parmigiano Reggiano PDO cheese to taste; Fine salt to taste; Black pepper to taste

Preparation

How to prepare Potato salad with creamy arugula dressing

To prepare the potato salad with arugula cream, start by peeling the potatoes with a vegetable peeler 1, then cut them first into thick slices 2, and then into fairly uniform cubes 3.

Bring a pot of water to a boil, salt it 4 and add the potatoes 5. Cook them until they are tender but still firm, it will take about 15 minutes, then carefully drain them with a skimmer 6 and let them cool slightly.

In the meantime, prepare the arugula cream. Squeeze the lemon and set the juice aside 7. Put the arugula into the container of the immersion blender 8 and season with salt 9.

Season with pepper 10 and extra virgin olive oil 11, and grate the lemon zest directly into the container 12.

Pour in the previously squeezed juice 13. Blend everything with the immersion blender 14 until you obtain a smooth, homogeneous cream 15.

Transfer the arugula cream to a large salad bowl and add the boiled potatoes 16. Add the Taggiasca olives as well 17 and gently mix with a spoon.

You should evenly coat all the potato cubes with the cream 19. Divide the salad among serving plates and finish with shavings of Parmesan 20, a drizzle of extra virgin olive oil and a grind of fresh black pepper. Serve the potato salad with arugula cream immediately 21.