Summer Recipes: Not Your Typical Potato Salad

You know what's awesome?  Potato Salad.  You know what's not awesome?  Really mayonnaise-y Potato Salad.  Luckily this Potato Salad recipe has all of the awesome and none of the mayonnaise.  Last week we had Stéphanie and Simon over for a steak dinner and I whipped up this healthier version of Potato Salad as a complementary side dish.  I found this recipe last year in a summer issue of Cooking Light and I've been saving it ever since to share with you all. It's hands down the best Potato Salad I've ever had and became a quick favorite of The Hub.  In place of evil mayonnaise, the dressing is made with shallots, lemon, and stone ground mustard.  Then you toss the whole thing with arugula.  Sound weird?  Well it's not, it's genius.  The peppery arugula is the perfect foil to the buttery Yukon Gold potatoes. There are 3 easy tricks to making this potato salad absolutely perfect:

1. Cut the potatoes into equal sized pieces to ensure that they all cook evenly.
2. Place the potatoes in COLD water, bring to a boil, lower the heat to simmer and let cook for 10 minutes.
3. Have the dressing ready to toss with the potatoes while they are still warm – preferably right when they’re done cooking – but save the arugula for right before serving.

I served the potato salad with steak that had been marinated in a chimichurri sauce, which was a mixture of red wine vinegar, olive oil, shallots, chili flakes, garlic, cilantro, oregano and parsley. Make sure to marinate for at least 3 hours. Here's how to make this heavenly Lemon-Arugula Potato Salad You’ll Need:

• 2  pounds  Yukon gold potatoes, peeled and cut into 1-inch pieces
• 7  teaspoons  extra-virgin olive oil, divided
• 1/2  cup  finely chopped shallots (about 3 small)
• 1 1/2  tablespoons  sherry vinegar
• 2  teaspoons  stone-ground mustard
• 1  teaspoon  grated lemon rind
• 1  teaspoon  fresh lemon juice
• 1/2  teaspoon  salt
• 1/4  teaspoon  freshly ground black pepper
• 2 1/2  cups  loosely packed arugula

Directions: 1. Place potato pieces in a medium saucepan; cover with cold water to 2 inches above potatoes. Bring to a boil over medium-high heat. Reduce heat to medium, and gently simmer 10 minutes or until potatoes are tender. Drain potatoes. 2. Heat a small skillet over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Add shallots to pan; sauté 3 minutes or until lightly browned, stirring occasionally. Remove from heat. Combine shallots, vinegar, mustard, lemon rind, lemon juice, salt, and black pepper in a small bowl, stirring well with a whisk. Gradually add remaining 2 tablespoons oil, stirring constantly with a whisk until combined. Drizzle dressing over warm potatoes; toss gently to coat. Cool completely. 3. Add arugula to potato mixture; toss gently. Serve immediately.