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Roasted Potato Salad with Parsley and Arugula

Note: If serving this potato salad at a picnic, do not mix in the dressing until right before serving.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Side Dish
Servings: 4
Author: Hip Foodie Mom

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.