Meals Matter

Warm Fingerling Potato and Arugula Salad

Contributed By: whyistheq
Weight Watchers Entertains

You can prepare this salad the day it is to be served, and serve it warm; or you can prepare it a day ahead and serve it cold. Fingerling potatoes are small red or white potatoes, sometimes known as new potatoes. Serving size is 3/4 cup.

Ingredients

3 pounds Fingerling potatoes, scrubbed and left whole

2 tablespoons Cider Vinegar

1 tablespoon Course-grained Dijon mustard

1 tablespoon Extra-virgin olive oil

3/4 teaspoon Salt

2 cups Arugula

2 Large shallots, chopped

3 Scallions, chopped

Preparation

1.) Place the potatoes and enough water to cover them in a large saucepan.

2.) Bring to boil.

3.) Reduce the heat and simmer, covered, until tender, 15-20 minutes; drain.

4.) When potatoes are cool enough to handle, cut them into 1/2-inch slices.

While potatoes are cooking:

5.) Whisk together the vinegar , mustard, oil and salt in a large bowl.

After potatoes are cooled and sliced:

6.) Add warm potatoes to sauce and gently toss to coat

7.) Add the arugula, shallots, and scallions. Toss gently and either serve warm or refrigerate and serve later

Recipe Comments

There are no comments on this recipe.
Click Here to add a comment.

Rate This Recipe

Scroll over the empty stars to rate.
   
  Add a Recipe Comment
Share

Recipe Details

Total Preparation Time: 15 to 30 minutes
Ingredients: Vegetables
Salads & Dressings
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 6
Special Features: Make Ahead
Nutrition Content: Low Fat
Meal Type: Entree

Nutrient Information

Calories: 113
Total Fat: 1g
Saturated Fat: 0
Carbohydrates: 24
Fiber: 2