Roasted Potato Salad

with arugula

I really love this potato salad. It’s another recipe that I did with Farmer’s Garden by Vlasic, and I really have to applaud them for coming up with some interesting recipes for summer. What’s a barbecue without potato salad? It’s a staple and I have always been a fan. But I’m half Canadian and was born in New Jersey, so I also love mayonnaise. Deal with it, mayo-haters. I know you’re out there and I have nothing to say to you. This potato salad rocks. I am especially a fan of the addition of arugula in this dish. I would never have thought to add greens, other than scallions or something similar, to a potato salad, but it really works. Toss the warm potatoes with the arugula and it wilts just a bit, cooking just the right amount and adding a nice texture alongside the buttery potatoes and creamy dressing. You can even make everything a day ahead, if you like – just wait to add the arugula until you serve it. Side note: you can still enter to win a summer entertaining package worth $1,500 from Vlasic by entering their Savor Simplicity Sweepstakes. It would be the perfect way to throw an awesome Labor Day BBQ, so be sure to throw your name in the ring!

Roasted Potato SaladChilaquillas from Rockaway Taco, Jessie enjoying some watermelon juice, Jessie and I on the beach and Kramer enjoying the sand and surf.

While we didn’t have a barbecue this weekend, I’m still thinking about our first beach trip to Rockaway from last weekend. Kramer and I are professionals. We leave at 9:30am in order to get to Rockaway Taco before the insane line starts at 11. We grab our tacos, chow down, then hit the beach for a day filled with fun in the sun. I love Rockaway because there are endless options for tasty food and adult beverages. There’s frosty beers, frozen sangria, shandies and more that I haven’t even tried yet. The food is a whole other thing entirely. There’s barbecue (from brisket to pulled pork), lobster rolls, ceviche, pizza, burgers, fries, empanadas, ice cream sandwiches, and more – you’ll have no trouble ruining the beach body you’ve been working on for the past few weeks. But isn’t that why we do it? So we can’t enjoy some awesome food without feeling too guilty because you earned it? That’s my thought process, anyway. We spent the whole day sitting at the edge of the water, soaking up the rays (while slathered in SPF 50, of course) and relaxing. I didn’t even get burned! Like I said, we are professionals. I can’t wait to do it all again this coming weekend.

Roasted Potato Salad

This past weekend, though, Kramer and I kept it simple. We went to my co-worker’s apartment on Friday night to see her adorable baby and play Settlers of Catan. They slaughtered us. It wasn’t fair. Where Kramer and I are beach professionals, Sarah and Russ are Catan professionals. It was probably the fastest game of Catan that Kramer and I have played thus far. Not to worry, though – we’ll get them back next time. It was probably due to the fact that they plied us with delicious margaritas and giant taco salads. I know that game and I’m not about to be fooled twice. On Saturday, we slept in, Kramer made us an awesome breakfast with plenty of coffee, then we walked around a bit, stopping at Burnside for a drink before heading home. I made cookies, we ordered in Chinese food, then we headed over to our friend Danny’s apartment for his housewarming. He’s got a beautiful new place with an excellent view of the city from his roof, so it was a good time, indeed. Many cocktails were had, so of course, Kramer and I wandered home and made omelets with ricotta cheese before sleeping off the negronis and dark and stormies. What, you don’t regularly have a pre-bed omelet? You’re missing out. Sunday, we feasted on thick cut bacon, fried eggs, mushrooms and avocado and watched The X-Files all day. Can you believe I’ve never seen it? Kramer’s running me through the canon episodes and I plan to fill in the gaps while he’s in school. Later on, we stopped by Northern Bell for a glass of rosé and some dinner (but not before bumping into our pals Matt and Amanda on the way – we’re so Brooklyn, guys) and saw the new X-Men movie (it was an X day). The movie was perfect! I love Michael Fassbender. He is a shark and should be in everything. We finished up the evening with a nightcap at Matt Torrey’s with Danny and Jessie, then went home for one more episode of The X-Files before bed. All in all, a perfectly simple weekend – just what we needed.


Roasted Potato SaladL-i-v-i-n’.

Roasted Potato SaladSo, let’s make this potato salad. First, roast your potatoes until tender.

Roasted Potato SaladThen whisk together your dressing.

Roasted Potato SaladThen toss everything together.

Roasted Potato SaladServe warm or chilled – the choice is yours.

Roasted Potato Salad

Roasted Potato Salad
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 6 as a side
 
Buttery roasted potatoes tossed with fresh arugula and a summery dressing.
Ingredients
  • 2 pounds assorted fingerling or baby potatoes, cut into ½-inch pieces
  • 2 tablespoons extra virgin olive oil
  • ½ teaspoon salt, divided
  • ¼ teaspoon freshly ground black pepper, divided
  • 2 cups baby arugula or spinach
  • ½ cup good quality mayonnaise
  • 4 Farmer’s Garden® by Vlasic® Kosher Dill Spears, chopped plus 2 tablespoons brine and ¼ cup vegetables from jar
  • ¼ cup finely chopped shallot or red onion
  • 2 tablespoons finely chopped parsley
Instructions
  1. Preheat oven to 425°F. Toss potatoes with olive oil and place in shallow roasting pan. Season with half the salt and pepper. Roast 30 minutes or until fork tender.
  2. Place hot potatoes on top of arugula in a large bowl; let stand. Meanwhile, blend mayonnaise, pickles, shallot, parsley, remaining salt and pepper in medium bowl. Add to potatoes and toss to coat.
  3. Chop vegetables from jar and sprinkle on top. Serve warm or refrigerate covered until ready to serve. This can be made the day before, but wait to add the arugula until ready to serve.

 

13 Responses

  1. Would you recommend substituting the mayo for greek yogurt?

  2. I really love a good potato salad, and I am lovin’ the addition of arugula here! Definitely Pinning this recipe for later.

  3. Nicole says:

    Oh man, this looks good. I have a real weakness for purple potatoes, too. I really dig the addition of arugula.

  4. Donna Sheridan says:

    I am making this at this very moment!! Has all the components that one would love!! I have to admit, substituting spinach for the arugula :( I know it’s “peppery” but seems to always come across bitter to my palate) Love the colorful presentation, especially in that beautiful bowl

  5. Donna Sheridan says:

    You’re right Syd, this potato salad rocks!! Uncle Matt said its the best he’s ever had :) Rest assured I will be making it for Grandma and the rest of the Victoria gang this summer!
    Luv,
    Auntie Donna xo

  6. Kendra says:

    This may be my new go-to potato salad…it’s making my mouth water! Also…would you be able to share where you found your bikini top? I love it!

  7. sara says:

    Gorgeous! This looks amazing. :)

  8. This potato salad looks gorgeous! I don`t get mayo-haters either. It`s a staple.

  9. Wendy King says:

    Sydney, I am quite confused about the “vegetables from the jar” you don’t list any jar or say what kind of vegetables….I see carrots chopped up…what else? is there a jar of veggies that you bought? What kind? Thank you…This looks good and I’d like to make it.

    • Sydney says:

      Hi Wendy – the brand of pickles used in this recipe has pickled vegetables in the jar. You can just omit them if you don’t buy the Vlasic Farmers Garden pickles – it will still be delicious!

      • Wendy King says:

        Thank you! I buy Vlasic pickles all the time, but never noticed a jar with veggies! Off to Food Loin I go !
        I’ll try this today for lunch. I don’t like argula, too bitter for me, so I’ll use spinach and baby greens.
        BTW the bowl…where did you get it and what is the pattern? I like it so much. I have some similar china from Poland that is blue, but I love this brown oval bowl. Someone else above asked about it? Can you help on that too? Happy New Year! Wendy King

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