Indulge your taste buds in a delightful culinary journey with our enticing Potato, Pepper, and Arugula Salad, a symphony of flavors that will tantalize your senses. This vibrant salad features perfectly roasted potatoes, crisp bell peppers, and peppery arugula, all harmoniously blended with a zesty lemon-herb dressing. As you delve into this refreshing dish, the tender potatoes offer a comforting warmth, while the colorful bell peppers add a sweet crunch and vibrant hue. The arugula's distinct peppery notes provide a lively contrast, balancing the richness of the potatoes and peppers. Drizzled with a tangy lemon-herb dressing, this salad delivers a burst of citrusy freshness, complemented by the aromatic herbs. Prepare to be captivated by the delightful interplay of flavors and textures in this extraordinary Potato, Pepper, and Arugula Salad.
In addition to this main recipe, our article also offers a collection of complementary recipes that will enhance your culinary experience:
- Potato Salad with Bacon and Ranch Dressing: Elevate your classic potato salad with the smoky flavors of bacon and a creamy ranch dressing.
- Roasted Potato Salad with Lemon-Herb Vinaigrette: Enjoy a lighter version of potato salad, featuring roasted potatoes tossed in a zesty lemon-herb vinaigrette.
- Arugula Salad with Roasted Butternut Squash and Goat Cheese: Experience a delightful blend of sweet butternut squash, tangy goat cheese, and peppery arugula, all drizzled with a balsamic glaze.
- Roasted Pepper and Feta Salad: Delight in the vibrant colors and flavors of roasted bell peppers, crumbled feta cheese, and a refreshing dressing.
Each of these recipes offers a unique twist on the classic salad, providing a range of options to suit your preferences. From the hearty and comforting potato salad to the lighter and refreshing arugula salad, these recipes are sure to satisfy your cravings for a delicious and wholesome meal.
CRISPY ROASTED POTATOES AND ARUGULA SALAD
Delicious spiced roasted potatoes sit atop a bed of peppery arugula in this quick and easy warm salad recipe. A side dish that's full of bright flavours and complimentary textures.
Provided by Marie
Categories Side Dishes
Time 50m
Number Of Ingredients 12
Steps:
- For the potatoes. Preheat the oven to 425 degrees F. In a large bowl, combine together the potatoes, garlic, dried rosemary, paprika, cumin, salt, and pepper until the potatoes are well-coated.
- On a large baking sheet (lined with parchment paper for easy clean-up), spread the potatoes in a single layer and roast for 30-40 minutes, flipping once halfway through, until crispy on the outside and tender on the inside.
- For the salad. As the potatoes roast, place the arugula in a large bowl and top with lemon juice, olive oil, salt, and pepper. Toss to combine and then set aside.
- Put it together. Plate the arugula on a large platter or plate and top with the roasted potatoes. Then grate a generous amount of parmesan cheese over the dish. Best served immediately.
Nutrition Facts : Calories 261 calories, Carbohydrate 38 grams carbohydrates, Cholesterol 1 milligrams cholesterol, Fat 11 grams fat, Fiber 4 grams fiber, Protein 5 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 191 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
POTATO, PEPPER AND ARUGULA SALAD
Provided by Marian Burros
Categories easy, quick, salads and dressings, side dish
Time 10m
Number Of Ingredients 7
Steps:
- Scrub potatoes; do not peel. Cook in water to cover until they are tender but firm.
- Wash and trim stems from arugula, and dry it; cut coarsely.
- Rinse and dice red pepper.
- In serving bowl, mix mayonnaise, capers and red pepper.
- When potatoes are done, run under cold water; slice and mix with mayonnaise, and add arugula. Season with salt and pepper.
Nutrition Facts : @context http, Calories 134, UnsaturatedFat 2 grams, Carbohydrate 24 grams, Fat 3 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 469 milligrams, Sugar 3 grams
SWEET POTATO AND ARUGULA SALAD
Provided by Katie Lee Biegel
Categories side-dish
Time 1h25m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F. Spray a baking sheet with nonstick cooking spray.
- Toss the sweet potatoes in a large bowl with the olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Transfer to the prepared baking sheet and bake for 20 minutes. Stir the potatoes and continue to bake until fork-tender, an additional 15 to 20 minutes. Let cool completely.
- In a large bowl, combine the cooled sweet potatoes, arugula and scallions. In a small bowl, whisk the mayonnaise with the lemon juice and Parmesan; season with salt and pepper. Just before serving, toss the dressing with the sweet potato and arugula mixture to coat.
POTATO, ROASTED PEPPER AND ARUGULA SALAD
Categories Salad Onion Pepper Potato Side Arugula Bell Pepper Summer Healthy Bon Appétit
Yield Serves 12
Number Of Ingredients 9
Steps:
- Place potatoes in large pot. Cover with water. Boil until potatoes are just tender. Drain well. Transfer to large bowl. Mix in white wine.
- Char peppers over gas flame or in broiler until blackened on all sides. Wrap in paper bag and let stand 10 minutes. Peel and seed. Rinse if necessary; pat dry. Cut peppers into 3/4-inch squares. Transfer to medium bowl.
- Combine anchovies and vinegar in small bowl. Gradually whisk in oil. Pour 2/3 cup dressing over peppers. Add remaining dressing, green onions and arugula to potatoes and mix gently. Season peppers and potatoes with salt and pepper. Let stand 30 minutes. Gently mix peppers into potatoes. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)
POTATO, ORANGE AND ARUGULA SALAD
Provided by Giada De Laurentiis
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Potatoes: Put an oven rack in the upper third of the oven. Preheat the oven to 400 degrees F. Spray a heavy baking sheet with vegetable oil cooking spray. Put the potatoes and the olive oil in a medium bowl and toss until coated. Arrange the potatoes, cut side down, in a single layer on the prepared baking sheet and season with salt and pepper, to taste. Roast until golden, about 35 to 40 minutes Remove the potatoes from the oven and set aside to cool for 15 minutes.
- Salad: Peel and trim the ends from each orange. Using a paring knife, cut along the membrane on both sides of each segment. Free the segments and add them to a salad bowl. Squeeze the juice from the membranes into a small bowl and reserve 1 tablespoon of juice for the dressing. Add the arugula, Gorgonzola, walnuts and the cooled potatoes to the salad bowl.
- Dressing: In a small bowl, whisk together the olive oil, reserved orange juice, vinegar, and orange zest until smooth. Season with salt and pepper, to taste.
- Add the dressing to the potato mixture and toss well. Season with salt and pepper, to taste, and serve.
POTATO, ITALIAN SAUSAGE, AND ARUGULA SALAD
Steps:
- Soak onion in cold water to cover 15 minutes. Drain and pat dry.
- Meanwhile, cover potatoes with salted cold water by 2 inches in a 3-quart heavy saucepan and simmer, uncovered, until just tender, 15 to 25 minutes. Drain in a colander and cool slightly.
- While potatoes are simmering, prick sausages once or twice with a fork, then cook in 1 tablespoon oil in a large heavy skillet over moderate heat, turning occasionally, until browned and cooked through, about 10 minutes. Transfer to paper towels to drain. When sausages are cool enough to handle, cut diagonally into 1/2-inch pieces.
- Whisk together vinegar and salt in a large bowl until salt is dissolved. When potatoes are just cool enough to handle (but still warm), peel and cut into 1-inch cubes, adding to vinegar as cut, and toss gently.
- Add onion, sausages, roasted peppers, arugula, remaining 3 tablespoons oil, and salt and pepper to taste to potatoes and toss well.
Tips:
- Choose the right potatoes: Waxy potatoes, such as fingerling, red, or Yukon Gold, hold their shape well in salads and are less likely to fall apart.
- Cook the potatoes properly: Boiling the potatoes until they are tender but still slightly firm will prevent them from becoming mushy.
- Let the potatoes cool completely: This will help them to absorb the flavors of the dressing.
- Use a flavorful dressing: A simple vinaigrette made with olive oil, vinegar, salt, and pepper is a good option. You can also add other ingredients to the dressing, such as herbs, spices, or citrus juice.
- Add a variety of vegetables: Arugula, bell peppers, and tomatoes are all good choices for a potato salad. You can also add other vegetables, such as cucumber, celery, or carrots.
- Garnish the salad: A sprinkle of fresh herbs, such as parsley, chives, or cilantro, will add color and flavor to the salad.
Conclusion:
Potato salad is a classic summer dish that is perfect for potlucks, picnics, and barbecues. It is a versatile dish that can be easily customized to your liking. With so many different variations to choose from, you are sure to find a potato salad recipe that you will love.
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