Arugula Potato Salad is light, fresh, and dressed with a simple vinaigrette instead of mayonnaise. Warm potatoes, peppery arugula, and bright fresh dill combine for a flavorful, easy side.
Why You’ll Love This Recipe
Potato salad fans will appreciate how light and fresh this version is. Because it uses a vinaigrette instead of mayo, it feels brighter and less heavy than traditional creamy potato salads. The combination of warm potatoes with arugula and dill gives a pleasant contrast of textures and flavors.
This salad comes together in about 20 minutes using just a handful of ingredients, making it an ideal last-minute side for weeknights, picnics, or holiday gatherings. Serve it warm, at room temperature, or chilled — all work well.
French-style potato salads like this one highlight fresh herbs and a tangy dressing, which makes them especially suited to spring and summer menus. The recipe is also easy to customize: stir in crispy bacon or pancetta, add blanched asparagus or sliced radishes, sprinkle toasted pine nuts, or swap herbs to suit your taste.
Ingredients
- Potatoes: Baby yellow potatoes are ideal for their creamy texture and thin skins, but baby red potatoes or fingerlings work well too. No need to peel baby potatoes.
- Olive oil: Use a quality extra virgin olive oil for the best flavor.
- Vinegar: Red wine vinegar adds a bright, tangy note.
- Dill: Fresh dill provides a fragrant, herbal lift.
- Arugula: Baby arugula gives peppery bite; baby spinach is a mild alternative.
- Parmesan: Shaved or freshly grated parmesan adds salty richness; feta or goat cheese are good substitutes if you prefer.
The full ingredient amounts are included in the recipe card below.
How to Make Arugula Potato Salad
- Place potato chunks in a large pot of salted cold water. Bring to a boil and cook about 10 minutes, or until fork-tender. Drain and spread the potatoes in a single layer on a plate or baking sheet to cool for 5 minutes so they remain warm but not piping hot.
- Whisk together the olive oil, red wine vinegar, and chopped dill in a small bowl. Season with salt and freshly ground black pepper to taste.
- Gently toss the warm potatoes with the arugula, dressing, and parmesan in a large bowl so the leaves wilt slightly and the flavors meld.
- Serve warm, at room temperature, or chilled. Finish with additional parmesan and freshly cracked black pepper if desired. Enjoy.
Expert Tips: Avoid overcooking the potatoes so they hold their shape. Let the potatoes sit for a few minutes after draining so the arugula won’t completely wilt and the cheese won’t melt into the dressing.
Warm Potato Salad Variations
- Add bacon: Fold in chopped, crispy bacon or cooked pancetta for added savory depth.
- Extra add-ins: Try blanched asparagus, sliced radishes, red or green onions, shallots, sun-dried tomatoes, or toasted pine nuts.
- Grilled or roasted: Grill or roast the potatoes for a smokier, caramelized flavor and firmer texture.
- Herb swaps: Substitute parsley, basil, or thyme if you prefer a different herbal profile.
- Make it vegan: Omit the parmesan or use a plant-based cheese alternative.
- Cheese alternatives: Feta or crumbled goat cheese are delicious in place of parmesan.
- Different vinaigrette: Substitute apple cider vinegar or fresh lemon juice for red wine vinegar. Add minced garlic or shallot and a touch of Dijon mustard for extra complexity; lemon zest pairs well with lemon juice.
Serving Suggestions
This arugula potato salad makes a versatile side for brunch, lunch, or dinner. It’s suitable for casual gatherings like barbecues and picnics as well as holiday meals. Serve warm, at room temperature, or chilled depending on your event.
Make Ahead and Storage
To make ahead: Prepare this salad a few hours in advance to let the potatoes absorb the dressing, but avoid preparing more than a day ahead since arugula can wilt and potatoes will soak up the vinaigrette.
To store: Keep in an airtight container in the refrigerator for up to 2 days.
Frequently Asked Questions (FAQ’s)
Peeling isn’t necessary for baby potatoes because their skins are thin and tender.
Yes. Use yellow or Yukon gold potatoes, peel them if desired, and cut into 1-inch pieces before boiling.
Absolutely. Spinach or baby kale are good alternatives if you prefer a milder green.
More Salad Recipes
- Cucumber Strawberry Salad with Arugula
- Egg Salad with Pickles
- Rainbow Orzo Salad
- Chickpea Avocado Salad
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Arugula Potato Salad
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Salads
- Method: Boil
- Cuisine: American
Description
Arugula Potato Salad is a no-mayo, vinaigrette-based salad featuring warm potatoes, peppery greens, and fresh dill for a bright, satisfying side.
Ingredients
- 24 ounces baby yellow potatoes, washed and cut into 1-inch chunks
- ¼ cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1½ tablespoons fresh chopped dill
- 2 cups arugula
- ¼ cup shaved parmesan cheese
- Sea salt and black pepper, to taste
Instructions
- Bring a large pot of salted water to a boil. Add the potato chunks and cook about 10 minutes, until fork-tender. Drain and spread the potatoes on a plate or baking sheet to cool for 5 minutes, just until warm to the touch.
- Whisk together the olive oil, red wine vinegar, and dill. Season with salt and pepper.
- Gently toss the warm potatoes with arugula, the dressing, and parmesan in a large bowl.
- Serve warm, at room temperature, or chilled. Garnish with additional cheese and cracked black pepper if desired.
Notes
Don’t overboil the potatoes or they will break apart. Allow the potatoes to rest briefly after draining so the arugula won’t wilt too much and the cheese won’t fully melt.
Nutrition
- Serving Size: 1 serving
- Calories: 279
- Sugar: 1.6 g
- Sodium: 248.1 mg
- Fat: 15.6 g
- Saturated Fat: 2.9 g
- Carbohydrates: 30.9 g
- Fiber: 3.9 g
- Protein: 5.9 g
- Cholesterol: 3.6 mg