Mediterranean Arugula Potato Salad
Tender potatoes tossed with peppery arugula, red onion, capers, and sun-dried tomatoes, all brought together with a zesty lemon-olive oil dressing. No mayo — just fresh, clean, and vibrant Mediterranean ingredients.
⏱️ Time Required:
Prep Time: 15 minutes
Cook Time: 15–20 minutes
Total Time: 30–35 minutes
Ingredients:
For the Salad:
1½ lbs (700g) baby potatoes or small red potatoes, halved
2 cups fresh arugula
¼ cup red onion, thinly sliced
¼ cup sun-dried tomatoes, chopped
2 tablespoons capers (optional but great flavor)
¼ cup crumbled feta cheese (optional)
2 tablespoons chopped fresh parsley or basil
For the Dressing:
3 tablespoons extra virgin olive oil
1½ tablespoons fresh lemon juice (or red wine vinegar)
1 teaspoon Dijon mustard
½ teaspoon garlic, minced or grated
Salt and black pepper, to taste
Instructions:
1. Cook the potatoes:
Place halved baby potatoes in a pot, cover with cold water, and add a pinch of salt. Bring to a boil and simmer for 12–15 minutes, or until fork-tender. Drain and let cool slightly.
2. Make the dressing:
Whisk together olive oil, lemon juice, mustard, garlic, salt, and pepper in a small bowl or jar.
3. Assemble the salad:
In a large bowl, toss warm potatoes with dressing, then add arugula, red onion, sun-dried tomatoes, capers, and parsley.
4. Add feta:
Gently fold in feta cheese (if using) and adjust seasoning to taste.
5. Serve:
warm or at room temperature for the best flavor.
️ Serving Suggestions:
- Perfect alongside grilled chicken, salmon, or lamb kebabs
- Enjoy as a vegetarian main with crusty bread
- Great for picnics, potlucks, or light dinners
Notes & Tips:
Toss arugula in just before serving so it stays fresh.
Add olives or artichoke hearts for more Mediterranean flair.
Use baby gold potatoes for creamy texture and fast cooking.
❓ frequently asked questions FAQ:
Q: Can I make this ahead?
A: Yes — prepare everything except the arugula and toss that in right before serving.
Q: Can I use spinach instead of arugula?
A: Yes, baby spinach or mixed greens work well too, but arugula adds that signature peppery flavor.
Q: Is this served hot or cold?
A: Best warm or room temp, but leftovers can be served cold too.
Nutritional Information
Calories: ~220
Protein: 4g
Fat: 11g
Carbs: 26g
Fiber: 3g
Sugar: 2g
Sodium: ~250mg