Somewhat Simple

Potato Arugula Salad

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This potato arugula salad uses fresh ingredients and is easy to prepare. It makes a healthy meal or is the perfect compliment for just about any dinner recipe.

This salad is a perfect side dish to serve at your next Summer BBQ when you’re grilling Bacon Wrapped Hot Dogs and BBQ Ribs.

a potato arugula salad with a vinaigrette dressing

An Easy Summer Salad

I just love summertime! It’s a great time to break out the fresh vegetables and whip up a delicious salad. Living in Arizona, I welcome any opportunity to not use my oven.

This potato and arugula salad was so easy to throw together! In the time it takes to roast the potatoes, you can prepare the homemade dressing and veggies that you’ll need. The dressing has a vinaigrette base, instead of a mayo one, so you can mix in the potatoes while they’re still warm…even better!

bowls with potatoes, tomatoes and arugula

How To Make A Potato Arugula Salad

Before Starting – Preheat your oven to 375 degrees. You’ll also want to line the baking sheet with foil or a baking mat. And don’t forget to wash your potatoes nice and good.

Prep Potatoes – Start by mixing 2 tablespoons of olive oil, 2 tablespoons of the dry rub mix and salt and pepper (to taste) in a big enough mixing bowl. Then add the potatoes into the bowl and toss everything until the potatoes are coated in the mix.

Cook – Pour the potatoes onto your prepared sheet pan and bake them until they are fork tender. This will take about 20 minutes but can vary a little depending on how many potatoes you’re baking.

Dressing – While the potatoes are cooking, it’s time to whip up the dressing. Place the remaining 2 tablespoons of olive oil, 1 tablespoon of the dry rub mix, and vinegar into a small bowl. Whisk the ingredients to combine them and then season them with salt and pepper.

Serving – Once the potatoes are cooked it’s time to compile the arugula salad and serve it. Place the arugula, red onions, tomatoes and potatoes in a serving dish. Toss gently to combine, then drizzle over the dressing.

Recipe Tips

The Best Potatoes – I used baby gold potatoes but you can also use regular sized ones and just cut them into 1 inch cubes.

Dressing Consistency – Depending on your taste, you might want to use a little water to thin out the dressing. Add a little at a time until you reach your desired consistency.

a salad with potatoes and tomatoes with dry rub seasoning

More Delicious Salad Recipes

This is potato and arugula salad is the perfect side dish to all those grilled favorites that are bound to be on your menu soon! Leave us a comment below and let us know what you think.

a potato arugula salad with a vinaigrette dressing
5 from 3 votes

Potato Arugula Salad Recipe

This Potato Arugula Salad uses fresh ingredients to make one incredible salad.
Course Salad
Cuisine American
Keyword fresh, summer
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4 people
Calories 242 kcal


  • 1 lb. Baby Gold Potatoes halved (May used regular sized potatoes cut into 1 inch cubes)
  • 4 Tablespoons Olive Oil divided
  • 3 Tablespoons Sweet Honey flavor KC Masterpiece® Sauce and Dry Rub mix divided
  • 4 cups Baby Arugula
  • 2 teaspoons Balsamic or Red Wine Vinegar
  • 1/2 Red Onion sliced thin
  • 1 cup Cherry Tomatoes halved
  • Salt to taste
  • Pepper to taste


  1. Preheat oven to 375 degrees. Line a baking sheet with foil.
  2. In a medium bowl, combine potatoes, 2 tablespoons olive oil, 2 Tablespoons dry rub mix. Season with salt and pepper.
  3. Pour onto your prepared sheet pan and bake until potatoes are fork tender, about 20 minutes.
  4. Meanwhile, in a small bowl, place remaining 2 Tablespoons olive oil, 1 Tablespoon dry rub mix, and vinegar.
  5. Whisk to combine, and season with salt and pepper. You might want to use a little water to thin the mixture to your desired consistency.
  6. Once potatoes are cooked, place arugula, red onions, tomatoes and potatoes in a serving dish. Toss gently to combine, then drizzle over the dressing.
Nutrition Facts
Potato Arugula Salad Recipe
Amount Per Serving (1 serving)
Calories 242 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 2g13%
Sodium 18mg1%
Potassium 673mg19%
Carbohydrates 26g9%
Fiber 4g17%
Sugar 3g3%
Protein 4g8%
Vitamin A 736IU15%
Vitamin C 35mg42%
Calcium 83mg8%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

a dish filled with a potato and arugula salad

This is a sponsored conversation written by me on behalf of KC Masterpiece® . The opinions and text are all mine.

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