Go Back
+ servings
a potato arugula salad with a vinaigrette dressing
Print Recipe
5 from 3 votes

Potato Arugula Salad Recipe

This Potato Arugula Salad uses fresh ingredients to make one incredible salad.
Prep Time10 mins
Cook Time20 mins
Course: Salad
Cuisine: American
Keyword: fresh, summer
Servings: 4 people
Calories: 242kcal

Ingredients

  • 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

Instructions

  • Preheat oven to 375 degrees. Line a baking sheet with foil.
  • In a medium bowl, combine potatoes, 2 tablespoons olive oil, 2 Tablespoons dry rub mix. Season with salt and pepper.
  • Pour onto your prepared sheet pan and bake until potatoes are fork tender, about 20 minutes.
  • Meanwhile, in a small bowl, place remaining 2 Tablespoons olive oil, 1 Tablespoon dry rub mix, and vinegar.
  • 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.
  • 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

Serving: 1serving | Calories: 242kcal | Carbohydrates: 26g | Protein: 4g | Fat: 15g | Saturated Fat: 2g | Sodium: 18mg | Potassium: 673mg | Fiber: 4g | Sugar: 3g | Vitamin A: 736IU | Vitamin C: 35mg | Calcium: 83mg | Iron: 3mg