Potato Salad with Arugula and Garlic-Mustard Vinaigrette

[Guest guest]

Potato Salad with Arugula and Garlic-Mustard Vinaigrette

 

2 pounds fingerling potatoes

1 pound mixed baby summer squash

4 large shallots, thinly sliced

4 cloves garlic, minced

2 tablespoons Dijon mustard

1/2 teaspoon salt

freshly ground black pepper, to taste

3 tablespoons Sherry wine or Balsamic vinegar

1/2 cup olive oil

5 ounces baby arugula

 

Wash the potatoes and cut into bite-sized chunks: halves, quarters, eighths, or

more, depending on the size of the potatoes. Cut the baby squash into bite-sized

pieces.

Cook the potatoes in boiling, salted water, 6 to 8 minutes or until tender.

Drain thoroughly.

Blanch the baby squash in a large pot of boiling water for 1 minute. Drain and

refresh in cold water.

Whisk together the shallots, garlic, mustard, salt, several grinds of black

pepper, and the vinegar in a large bowl. Whisk in the olive oil.

Toss the potatoes and squash with the vinaigrette.

Fold the arugula into the potato and squash mixture. Depending on how hot the

potatoes are, the arugula may cook slightly, soften, and sweeten. It can sit

awhile before serving, if desired. Adjust salt, pepper, and vinegar to taste

before serving.

Serves 6.