Potato Salad with Vinegar DressingPotato Salad with Vinegar Dressing
Potato Salad with Vinegar Dressing
Potato Salad with Vinegar Dressing
This melt-in-your-mouth delight combines creamy potatoes with a punch of white wine vinegar and the satisfying crunch of arugula for a colorful creation that can dress up your holiday table.
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Recipe - Downers Grove, IL
Potato Salad with Vinegar Dressing
Potato Salad with Vinegar Dressing
Prep Time40 Minutes
Servings8
Cook Time20 Minutes
Calories178
Ingredients
1 bulb garlic
1 tsp. plus 1/3 cup Fresh Thyme extra-virgin olive oil, divided
2 pounds red, yellow, and/or purple creamer potatoes, halved
¾ tsp. Fresh Thyme fine sea salt, divided
½ cup slivered red onion
¼ cup Fresh Thyme organic white wine vinegar
1 tsp. Fresh Thyme organic honey
1 tsp. Fresh Thyme organic Dijon mustard
¼ tsp. Fresh Thyme organic ground black pepper
2 tsp. finely chopped fresh rosemary
4 cups baby arugula
Directions
  • Preheat oven to 400°F. Cut off the top ½ inch of garlic bulb to expose ends of cloves; remove any loose papery outer layers. Place bulb on a 12×8‑inch piece of heavy foil. Drizzle with 1 tsp. olive oil. Wrap bulb tightly in foil. Roast 20 minutes or until garlic feels soft. Unwrap and let cool. Squeeze 6 cloves into a small bowl; mash with a fork. Set aside.
  • Meanwhile, in a large saucepan, combine potatoes, ½ tsp. salt, and enough water to cover. Bring to boiling; reduce heat. Cover and simmer 5 to 10 minutes or just until potatoes are tender; drain. Run cold water over potatoes to cool quickly; drain well and transfer to a large bowl. Add onion.
  • For vinaigrette, in a medium bowl, combine vinegar, honey, mustard, pepper, and remaining ¼ tsp. salt. Slowly whisk in remaining ⅓ cup olive oil. Stir in mashed garlic and rosemary.
  • Pour vinaigrette over potato mixture; toss to coat. Line a large serving platter or shallow bowl with arugula. Spoon potato salad on arugula. Serve at room temperature.
Nutritional Information

Each serving contains: 178 calories, 8 g fat, 1 g saturated fat, 0 g trans fat, 0 mg cholesterol, 208 mg sodium, 21 g carbohydrates, 2 g fiber, 3 g sugar, 3 g protein. ","Daily values: 5% vitamin A, 14% vitamin C, 3% calcium, 6% iron.

40 minutes
Prep Time
20 minutes
Cook Time
8
Servings
178
Calories

Shop Ingredients

Makes 8 servings
1 bulb garlic
Garlic
Garlic - 1 Each
$0.69
1 tsp. plus 1/3 cup Fresh Thyme extra-virgin olive oil, divided
Fresh Thyme Extra Virgin Olive Oil
Fresh Thyme Extra Virgin Olive Oil - 33.8 Ounce
$15.99$0.47/oz
2 pounds red, yellow, and/or purple creamer potatoes, halved
Yukon Gold Potatoes
Yukon Gold Potatoes - 0.75 Pound
$1.12 avg/ea$1.49/lb
¾ tsp. Fresh Thyme fine sea salt, divided
Fresh Thyme Fine Sea Salt
Fresh Thyme Fine Sea Salt - 26.5 Ounce
$2.79$0.11/oz
½ cup slivered red onion
Organic Red Onions
Organic Red Onions - 0.75 Pound
$2.24 avg/ea$2.99/lb
¼ cup Fresh Thyme organic white wine vinegar
Fresh Thyme Organic White Wine Vinegar
Fresh Thyme Organic White Wine Vinegar - 16.9 Ounce
$3.99$0.24/oz
1 tsp. Fresh Thyme organic honey
Fresh Thyme 100% Pure Organic Honey
Fresh Thyme 100% Pure Organic Honey - 16 Ounce
$8.99$0.56/oz
1 tsp. Fresh Thyme organic Dijon mustard
Fresh Thyme Organic Dijon Mustard
Fresh Thyme Organic Dijon Mustard - 10 Fluid ounce
$2.49$0.25/fl oz
¼ tsp. Fresh Thyme organic ground black pepper
Fresh Thyme Organic Ground Black Pepper
Fresh Thyme Organic Ground Black Pepper - 1.98 Ounce
$5.29$2.67/oz
2 tsp. finely chopped fresh rosemary
Fresh Thyme Organic Rosemary
Fresh Thyme Organic Rosemary - 0.75 Ounce
$2.50$3.33/oz
4 cups baby arugula
Josie's Organic Baby Arugula
Josie's Organic Baby Arugula - 5 Ounce
Buy 1 Get 1 FREE
$3.49$0.70/oz

Nutritional Information

Each serving contains: 178 calories, 8 g fat, 1 g saturated fat, 0 g trans fat, 0 mg cholesterol, 208 mg sodium, 21 g carbohydrates, 2 g fiber, 3 g sugar, 3 g protein. ","Daily values: 5% vitamin A, 14% vitamin C, 3% calcium, 6% iron.

Directions

  • Preheat oven to 400°F. Cut off the top ½ inch of garlic bulb to expose ends of cloves; remove any loose papery outer layers. Place bulb on a 12×8‑inch piece of heavy foil. Drizzle with 1 tsp. olive oil. Wrap bulb tightly in foil. Roast 20 minutes or until garlic feels soft. Unwrap and let cool. Squeeze 6 cloves into a small bowl; mash with a fork. Set aside.
  • Meanwhile, in a large saucepan, combine potatoes, ½ tsp. salt, and enough water to cover. Bring to boiling; reduce heat. Cover and simmer 5 to 10 minutes or just until potatoes are tender; drain. Run cold water over potatoes to cool quickly; drain well and transfer to a large bowl. Add onion.
  • For vinaigrette, in a medium bowl, combine vinegar, honey, mustard, pepper, and remaining ¼ tsp. salt. Slowly whisk in remaining ⅓ cup olive oil. Stir in mashed garlic and rosemary.
  • Pour vinaigrette over potato mixture; toss to coat. Line a large serving platter or shallow bowl with arugula. Spoon potato salad on arugula. Serve at room temperature.