Roasted Potato Salad with Parsley and Arugula. A new and fresh way to make potato salad! Roasted potatoes with green beans, parsley and arugula, mixed in a lemon, Dijon mustard and honey dressing. So good!
Summer is just around the corner and I can’t wait.
After the brutal winter we endured here in Wisconsin and the not-so-warm spring, this girl is so ready for summer. When thinking of the summer months ahead, my mind immediately thinks of long relaxing days, lemonade, going to the park for picnics and good eats.
Now, in my mind, no summer picnic is complete without a pasta salad, burgers and hot dogs and a great potato salad.
I wanted to make a potato salad with no mayonnaise and a bit on the lighter and fresher side. Fresh green veggies with roasted potatoes all tossed together with a lemon and shallots dressing. What could be better? I tend to become obsessive with foods . . for example, if there’s something that I’m crushing on at the moment, I’ll incorporate it into everything. Enter the arugula. I’ve been putting arugula in my pesto, pasta salad, on my pizza and now this. Not a very common ingredient when it comes to potato salad but, for this one, it works. And I love it.
This is the new way to eat potato salad my friends. And if you like a little tang and a lot of flavor, you will love this dressing.
And not just any ole potatoes will work for this recipe. I used red skin Klondike Rose Idaho® potatoes. I love using red potatoes when roasting! I love the red skin and golden flesh and think that these potatoes are so delicious and pretty.
And because I always seem to be eating green beans with my potatoes, I added in some bright green beans. The green beans make this potato salad more interesting for me and I love the added color and freshness that they bring.
So, I hope you are ready to try something new and give this potato salad a try. Perfect for a picnic or side dish to compliment a meat main dish, this Roasted Potato Salad with Parsley and Arugula is truly fabulous.
Roasted Potato Salad with Parsley and Arugula
Ingredients
For the potato salad:
- 1 ½ lbs. red Idaho® potatoes cut in half or fourths
- 1 to 2 tablespoons extra virgin olive oil
- Salt and freshly cracked pepper
- ½ lb. green beans
- 2 cups fresh arugula
- ¼ cup fresh basil torn
- ¼ cup fresh parsley chopped
- Freshly grated Parmesan or Pecorino cheese for garnish if desired
For the dressing:
- 2 tablespoons shallots minced
- 2 to 3 tablespoons Dijon mustard
- ¼ cup freshly squeezed lemon juice
- 2 to 3 teaspoons honey
- 1 to 2 tablespoons extra virgin olive oil start with one tablespoon
Instructions
For the potato salad:
- Preheat your oven to 400 degrees and prepare a parchment paper lined baking sheet. Place red potatoes, cut side down if possible, on the baking sheet and drizzle with the olive oil and season with salt and pepper. Bake for 35-40 minutes, or until slightly crispy. Remove from the oven and allow to cool slightly.
- While the potatoes are in the oven, bring a large pot of salted water to a boil. Blanch the green beans until bright green in color, for about 2 minutes. Remove from the water and place into a large bowl of ice water to shock and stop from cooking. Once cooled, cut the green beans into thirds, discarding the ends if desired.
For the dressing:
- Whisk together the shallots, Dijon mustard, lemon juice and honey. Slowly pour in the olive oil while whisking continuously until well combined. Taste and add more if needed.
To assemble:
- Using a large mixing bowl, combine the roasted red potatoes, green beans, arugula, basil and parsley. Pour the dressing over the top and gently toss to combine everything, making sure everything is nicely coated with the dressing. Season with more salt and pepper if desired and garnish with freshly grated Parmesan or Pecorino cheese. Enjoy immediately.
Lemon dressing adapted from here.
We’re so thrilled to be cooking with Idaho® Potatoes today! Each recipe below features all different kinds of Idaho® potatoes so you simply must take a look at each one! Visit the Idaho® Potatoes website for more and be sure to follow them on social media: Facebook, Twitter, Pinterest, Instagram and YouTube.
But wait, there’s more! Idaho® Potatoes is hosting a recipe contest! The first place winner will win the following:
- $500 gift card
- Reimbursement for their full conference pass to the Food and Wine Conference in Orlando, FL.
- The recipe will be a featured side dish of the conference.
- The recipe also may be featured on the Idaho® Potato website.
To learn more and find out how to enter this fabulous contest, 
No need to look for fabulous summer potato salad recipes. . they are all right here! Enjoy!
- Asian-Style Potato Salad by NinjaBaking.com
- BLT Potato Salad Stacks by Magnolia Days
- Chipotle Bacon Potato Salad by Peanut Butter and Peppers
- Ciao Bella Potato Salad by The Weekend Gourmet
- Creamy Pesto Idaho® Fingerling Potato Salad by In The Kitchen With KP
- Deconstructed Potato Salad with Smoky Fingerlings by Shockingly Delicious
- Italian Potato Salad by Chocolate Moosey
- Leichter Kartoffelsalat (German Summer Potato Salad) by The Foodie Army Wife
- Lentil and Fingerling Potato Salad w/ Warm Bacon Dressing by girlichef
- Nona’s Potato Salad by Webicurean
- Parsley Pesto Potato Salad by Alida’s Kitchen
- Peruvian-Style Potato Salad by Foxes Love Lemons
- Potato Cucumber Salad {Kartoffel-Gurken Salat} by The Not So Cheesy Kitchen
- Roasted Balsamic Rosemary Potato Salad by Melanie Makes
- Roasted Fingerling and Asparagus Potato Salad by The Girl In The Little Red Kitchen
- Roasted Potato Salad with Parsley and Arugula by Hip Foodie Mom
- Salmon Asparagus Potato Salad by Family Foodie
- Southern Style Potato Salad by Hezzi-D’s Books and Cooks
- Tzatziki Potato Salad by Kudos Kitchen By Renee
- Zesty Potato Salad with Bacon and Green Onions by Ruffles & Truffles
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Disclosure: This post is sponsored by the Idaho Potato Commission. All opinions are my own.
