Fingerling Potato & Arugula Salad

Print

With ImageWithout Image

Fingerling Potato & Arugula Salad

Author: Mia Rigden

Ingredients

• 1 tsp minced shallots
• Juice and zest of 1 lemon
• 1 tbsp whole grain mustard
• 1/3 cup extra virgin olive oil
• 1 pound fingerling potatoes, cooked in a pot of salted boiling water, cooled and sliced
• 1/4 cup sliced radishes
• 1 cup peas, frozen or fresh
• 2 big handfuls of arugula
• 1/4 cup capers, drained
• 1/2 block of feta, crumbled
• Fresh mint and dill
• Salt
• Pepper

Instructions

1. Whisk together shallots, lemon zest and juice in a large mixing bowl. Add a pinch of salt then let sit for 10 minutes.
2. Slowly whisk in the mustard and olive oil to combine.
3. In the same bowl, add the potatoes, peas, radish, arugula, capers, feta, dill and mint.
4. Season generously with salt and pepper and toss to combine.