Aunt Suzy says

If you’re getting the impression that Margaux and I like potato salad, you are correct!  As I said in my Mediterannean Potato Salad post, I enjoy concocting salads using seasonal ingredients.  Right now we are at peak season for arugula, radishes and spring onions, which inspired this recipe.  We are lucky to have Burning River Farm at Mill City Farmer’s Market here in the Twin Cities – they grow the best baby arugula (and many other delicious produce items)!

Fire up the grill!  This recipe – no eggs, no mayo and no dairy – will go with anything you might be grilling!

The Vegetables

2 pounds small potatoes, red or white or a combo, unpeeled

6-8 radishes

2 cups sugar snap peas

4-6 spring onions

3-4 cups baby arugula

Place whole unpeeled potatoes in a large pot and cover with water.  Bring to a boil, reduce heat and simmer for 15-20 minutes until just tender.  Place in a single layer on a towel and let cool.

While potatoes are cooling, prepare the other vegetables.  Remove the strings from the sugar snaps and then slice into 1/4-1/2-inch segments.  Thinly slice the radishes – if large, cut in half before slicing.  Thinly slice the spring onions.  Wash the arugula and remove any long or thick stems.  If using regular vs. baby arugula, chop into smaller pieces.  Wrap the arugula in a towel to dry.

When the potatoes are cool, cut into 1/2-3/4-inch pieces.  Place all vegetables except the arugula in large bowl.

The Dressing

1/3 cup EV olive oil

Juice of 1 to 1-1/2 lemons, depending on how juicy

1/2-1 tsp Dijon mustard, to taste

Salt and black pepper to taste

Place all dressing ingredients into a bowl or the cup that comes along with your hand-held blender.  Use the blender to emulsify the dressing, about 2 minutes.  You can make this with a hand whisk, but I think the dressing works better when slightly emulsified.

Pour the dressing over the potatoes and mix to blend.  I like using my hands to do this.  Add the arugula and gently toss to blend in and coat with the dressing.