this is the perfect no-mayo potato salad to make in the summer when you've visited a farmer's market and picked up a bunch of yummy produce like local potatoes, corn and heirloom tomatoes. you could use just about any vegetable instead of those... just go with what looks good. Make it ahead of time so the potato mixture has time to chill before you add the arugula and tomatoes. Also, the leftovers make great hash browns if you fry them in a bit of olive oil....
- 2 pounds mixed small potatoes (yukon, red, purple, etc.)
- 7 teaspoons extra-virgin olive oil, divided
- 1/2 large red onion, chopped
- kernels from 2 ears of fresh corn
- 1 1/2 tablespoons sherry vinegar
- 2 teaspoons stone-ground mustard
- 1 teaspoon grated lemon rind
- 1 teaspoon fresh lemon juice
- 3/8 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- a mixed bunch of small/cherry heirloom tomatoes, halved or chopped
- 2 1/2 cups loosely packed arugula
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. Saute the onions and corn until lightly browned, stirring occasionally. Remove from heat.
3. Combine warm potatoes and corn mixtures in a large bowl.
4. Combine vinegar, mustard, lemon rind, lemon juice, salt, and black pepper in a small bowl, stirring well with a whisk. Gradually 5-7 teaspoons oil, stirring constantly with a whisk until combined. Drizzle dressing over warm potatoes; toss gently to coat. Cool completely.
3. Add arugula and tomatoes to potato mixture; toss gently. Serve immediately.