Potato Arugula Salad Recipes

CRISPY ROASTED POTATOES AND ARUGULA SALAD

Steps:

• For the potatoes. Preheat the oven to 425 degrees F. In a large bowl, combine together the potatoes, garlic, dried rosemary, paprika, cumin, salt, and pepper until the potatoes are well-coated.
• On a large baking sheet (lined with parchment paper for easy clean-up), spread the potatoes in a single layer and roast for 30-40 minutes, flipping once halfway through, until crispy on the outside and tender on the inside.
• For the salad. As the potatoes roast, place the arugula in a large bowl and top with lemon juice, olive oil, salt, and pepper. Toss to combine and then set aside.
• Put it together. Plate the arugula on a large platter or plate and top with the roasted potatoes. Then grate a generous amount of parmesan cheese over the dish. Best served immediately.

SWEET POTATO AND ARUGULA SALAD

Steps:

• Preheat the oven to 400 degrees F. Spray a baking sheet with nonstick cooking spray.
• Toss the sweet potatoes in a large bowl with the olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Transfer to the prepared baking sheet and bake for 20 minutes. Stir the potatoes and continue to bake until fork-tender, an additional 15 to 20 minutes. Let cool completely.
• In a large bowl, combine the cooled sweet potatoes, arugula and scallions. In a small bowl, whisk the mayonnaise with the lemon juice and Parmesan; season with salt and pepper. Just before serving, toss the dressing with the sweet potato and arugula mixture to coat.

STEAK SALAD WITH POTATOES AND ARUGULA

Steps:

• Put the potatoes in a medium pot and cover with cold water by 1 inch; add a generous pinch of salt. Bring to a boil and cook until tender throughout, about 10 minutes. Drain, cool slightly and then halve or quarter if large.
• While the potatoes cook, season the steak generously on both sides with salt and pepper. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the steak and cook, turning once, until brown on both sides and cooked to desired doneness, 4 to 5 minutes per side for medium-rare. Transfer to a cutting board to rest for 5 minutes and reserve the skillet for making the vinaigrette.
• Bring 1/4 cup water and the paprika to a boil in the reserved skillet over medium-high heat, scraping up any brown bits, until slightly reduced, about 30 seconds. Remove from the heat and stir in the vinegar, mustard, soy sauce, Worcestershire and the remaining 2 tablespoons oil.
• Thinly slice the steak against the grain. Pour any accumulated juices into the skillet with the vinaigrette. Divide the arugula, tomatoes and potatoes among 4 large plates or bowls. Top with the sliced steak and evenly drizzle with the vinaigrette.

POTATO, ORANGE AND ARUGULA SALAD

Steps:

• Potatoes: Put an oven rack in the upper third of the oven. Preheat the oven to 400 degrees F. Spray a heavy baking sheet with vegetable oil cooking spray. Put the potatoes and the olive oil in a medium bowl and toss until coated. Arrange the potatoes, cut side down, in a single layer on the prepared baking sheet and season with salt and pepper, to taste. Roast until golden, about 35 to 40 minutes Remove the potatoes from the oven and set aside to cool for 15 minutes.
• Salad: Peel and trim the ends from each orange. Using a paring knife, cut along the membrane on both sides of each segment. Free the segments and add them to a salad bowl. Squeeze the juice from the membranes into a small bowl and reserve 1 tablespoon of juice for the dressing. Add the arugula, Gorgonzola, walnuts and the cooled potatoes to the salad bowl.
• Dressing: In a small bowl, whisk together the olive oil, reserved orange juice, vinegar, and orange zest until smooth. Season with salt and pepper, to taste.
• Add the dressing to the potato mixture and toss well. Season with salt and pepper, to taste, and serve.