Roasted Potato Salad with Wilted Arugula
This roasted potato salad with wilted arugula may not be super colorful, but the light lemony dressing and parmesan crisps can compete with any salad.
Prep Time15 minutes mins
Cook Time35 minutes mins
Total Time50 minutes mins
Course: Salad, Side Dish
Cuisine: Vegetarian
Servings: 5
Calories: 200kcal
For the Potatoes:
- 24 oz. small red potatoes chopped
- 3 tablespoons olive oil
- 1/2 teaspoon rosemary
- 1/4 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- 1/8 th teaspoon sea salt
- 1/8 th teaspoon ground black pepper
For the Cheese Crisps:
- 1 ounce shredded parmesan cheese
For the Dressing:
- 1/2 lemon juiced
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1 tablespoon olive oil
- Sea salt and ground black pepper to taste
For the Salad:
- 4 oz. package baby arugula I used Bright Farms brand
Preheat the oven to 350 degrees Fahrenheit.
In a large mixing bowl, toss together the potatoes, olive oil, rosemary, garlic powder, paprika, salt and ground pepper. Toss to coat and transfer onto a baking sheet. Spread into a single layer and bake for until tender and golden brown about 30-35 minutes. Stir potatoes at about 20 minutes into the cooking time.
Meanwhile, line a baking sheet with parchment paper. Arrange parmesan cheese onto the pan in 6 small 2 inch piles. Bake for 5-8 minutes or until golden brown. Allow to cool on the pan. They will harden/crisp up as they cool.
Add all of the dressing ingredients to a jar and shake well to mix.
To assemble the salad, add the arugula, potatoes, and dressing to a large bowl and toss to mix. Add a bit more salt and pepper if needed, to taste. Crumble parmesan crisps onto the top of the salad and divide into bowls to serve.
Serving: 1/5 recipe | Calories: 200kcal | Carbohydrates: 24g | Protein: 5g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Cholesterol: 4mg | Sodium: 125mg | Fiber: 2.5g | Sugar: 2.5g