May 032013
 
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 Potato and Arugula (Rocket) Salad with Grainy Mustard Dressing

 

 

I’ll admit it – I often have trouble trying to time my roast and potatoes to be ready at the same time. My solution is to serve potato salad, which can be prepared upto a day in advance and then whipped out just before everyone comes to the table.

 

This elegant Potato and Arugula Salad is mixed with Grainy Mustard Dressing, which complements a roast lunch or dinner perfectly, and takes a lot of the stress off the cook!

 

 

 

POTATO AND ARUGULA (ROCKET) SALAD WITH GRAINY MUSTARD DRESSING

(Serves 4)

 

 

Dressing Ingredients:

3 Tbsp grainy mustard

2 Tbsp mayonnaise

1 tsp extra virgin olive oil

1/2 tsp white wine vinegar/apple cider vinegar (or any other light-colored vinegar)

Pinch of sea salt (to taste)

 

 

Salad ingredients:

24oz / 680g waxy baby potatoes, cut in half

3 cups loosely packed (1.5oz / 20g) rocket leaves

 

 

Directions:

  1. Bring a medium-sized pot of water to the boil. Add 1 tsp salt and the baby potatoes (cut in half) to the water, and boil for around 10 minutes (until tender – do not overcook!). Once the potatoes are cooked, drain them and lay them on a plate or tray to cool to room temperature.
  2. While the potatoes are boiling, prepare the grainy mustard dressing by whisking the dressing ingredients together. Refrigerate until ready to use.
  3. When the potatoes are at room temperature, pour the mustard dressing in the bottom of a large bowl and drop the potatoes on top of the dressing. With a spatula (use a spatula to keep the potatoes intact), gently fold the potatoes and dressing together until evenly combined.
  4. Fold in the rocket leaves.
  5. Refrigerate and serve cold or at room temperature.
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