Italian Potato Salad With Arugula And Cherry Tomatoes

I remember going to my Italian friend’s house in high school and her Mom had made a potato salad using oil and vinegar. It was my first time trying a potato salad that wasn’t made with the typical mayonnaise dressing.

The tanginess from the vinegar and the smoothness from the oil just exploded in my mouth with a happiness I had never experienced before. I instantly fell in love with the dish and lost any desire to ever eat a mayonnaise-based potato salad again.

In this version, I’ve added a few more veggies to the mix for extra nutrients, vitamins, crispiness, and flavor. This Italian Potato Salad with Arugula and Cherry Tomatoes will be a new fave at all your family parties.

Italian Potato Salad With Arugula And Cherry Tomatoes
 
Prep time
Cook time
Total time
 
I remember going to my Italian friend’s house in high school and her Mom had made a potato salad using oil and vinegar. It was my first time trying a potato salad that wasn’t made with the typical mayonnaise dressing. The tanginess from the vinegar and the smoothness from the oil just exploded in my mouth with a happiness I had never experienced before. I instantly fell in love with the dish and lost any desire to ever eat a mayonnaise-based potato salad again. In this version, I’ve added a few more veggies to the mix for extra nutrients, vitamins, crispiness, and flavor. This Italian Potato Salad with Arugula and Cherry Tomatoes will be a new fave at all your family parties.
Author:
Recipe type: Salad
Cuisine: American
Serves: 10 servings
Ingredients
  • 2 pounds of red potatoes
  • 1 cup cherry tomatoes, quartered
  • 1 large shallot, diced
  • ½ cup fresh parsley, finely chopped
  • 2 cups arugula
  • ¼ cup red wine vinegar
  • 1 ½ Tbsp Dijon mustard
  • ¼ cup olive oil
  • Salt and Pepper to taste
Instructions
  1. Wash and scrub the red potatoes. Dice them. In a large pot filled halfway with water on the stove, add the potatoes. Cover and heat on high for about 10 minutes. The water will start to boil. After 10 minutes, remove from the heat and drain. Let the potatoes cool.

  2. While the potatoes are cooking, cut the cherry tomatoes, shallot, and parsley. Wash the arugula.
  3. In a small bowl, combine the red wine vinegar, mustard, oil, salt, and pepper. Use a whisk to mix the dressing.
  4. In a large bowl, add the dressing to the potatoes and toss. Add the tomatoes, shallot, parsley, and arugula to the potatoes. Toss.
  5. Serve at room temperature or chilled.
Nutrition Information
Serving size: 1 cup Calories: 134.8 Fat: 5.8 Saturated fat: 0.8 Carbohydrates: 19.3 Sugar: 1.4 Sodium: 38.9 Fiber: 1.7 Protein: 2 Cholesterol: 0
For more delicious and nutritious salad recipes, check out:

Tahini-Lemon Kale Salad with Apples
Spinach Spring Salad with Herbs de Provence Dressing
Avocado, Mango, and Cucumber Salad with Cilantro-Lime Dressing
Wakame Seaweed Salad

By Sarah Koszyk, MA, RDN

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2 Comments

  1. Margherit September 10, 2017 at 8:33 pm - Reply

    This looks really good, Sarah. I’ll fix it for one of our dinners at mom’s.

    • Sarah Koszyk, MA, RDN September 13, 2017 at 10:25 am - Reply

      Awesome! I’m making it this weekend for our camping trip, too. Fun!

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