Lemon Potato Salad Recipe
In a previous post, we gave a recipe for Lemongrass and Ginger Potato Salad. Here is yet another unique take on a potato salad, perfect for your Labor Day parties!
Lemon Potato Salad – serves 6
2 pounds fingerling potatoes, peeled and cubed
8 teaspoons EVO
1/3 cup chopped shallots
2 tablespoons sherry vinegar
3 teaspoons coarse mustard
1 ½ teaspoons grated fresh lemon rind
1 ½ teaspoons lemon juice
¾ teaspoon coarse salt
¼ teaspoon Black Pepper
2 ½ cups arugula
In saucepan, cover the potatoes in cold water and bring to a boil . Reduce to a simmer for 10 minutes. Drain potatoes.
In a small skillet over medium heat, add 1 tablespoon oil to pan with shallots and sautee for 3 minutes. Remove from heat.
In a medium sized mixing bowl, combine sautéed shallots, vinegar, mustard, lemon rind, lemon juice, salt & pepper stirring well with a wire whisk. Gradually add remaining olive oil. Drizzle this mixture over the potatoes and toss gently.
