Friday, July 1, 2011

Oh This Was Good!

Now THIS is how to make potato salad.  Designed to be eaten warm, and perfect for a summer barbecue.  Not a bit of mayonnaise in sight!

No blog to link you to; I actually received this recipe in an email from Sabai Body Temple, where I have had two massages recently.  Hey, any Temple that would send me a recipe like this deserves a third visit!

This is their recipe for Rocket Potatoes.  Make it this July 4th!

I didn't have the grainy mustard so I used Grey Poupon.  White wine vinegar made a great stand in for the sherry wine vinegar.  Red skinned potatoes were perfect!

Simply Awesome!

Recipe Box
Warm Potato Salad with Arugula - serves 12
Known as "Rocket" in my end of the world.  Rocket Potato Salad sounds pretty cool, doesn't it?
3lb white potatoes - scrubbed
1/4 c plus 3 Tb extra-virgin olive oil
salt and fresh pepper
2 Tb grainy mustard
1 1/2 Tb sherry vinegar
1 small sweet onion, thinly sliced
5 oz baby arugula
Preheat the oven to 425 F.  Cut the potatoes into 1/2 inch wedges.  Scatter onto two large rimmed baking sheets.  Drizzle with 3Tb olive oil and toss until coated.  Season with s/p and roast for about 25min. until golden and crisp.  In a small bowl, whisk the remaining olive oil with mustard and vinegar; season with s/p.  In a large serving bowl, toss the potatoes with the onions and arugula.  Top with dressing - toss again and serve. I've also done this with caramalised onions which is a yummy sweet contrast to the peppery Rocket.

nutrition facts

1 comment:

  1. Did you actually have sherry vinegar? Hmm. This recipe looks great!