Italian Potato Salad with Arugula
This Italian potato salad is the perfect mayo-free side dish! It's made with boiled yukon gold potatoes, arugula, tomatoes, olives, onions and hard-boiled eggs, meaning there's a burst of flavor in every bite!
Servings 4 people
Ingredients
- 2 ½ lbs yukon gold potatoes approx 5 medium-sized potatoes
- 4 eggs large
- 1 ⅓ cup grape tomatoes halved
- 1 cup kalamata olives, pitted halved (or taggiasca)
- 1 cup arugula packed
- ½ cup red onion sliced thinly
- 3 tablespoon white wine vinegar
- 3 tablespoon olive oil extra virgin
- salt and pepper to taste
Instructions
- Bring a large pot of water to boil over medium heat. Salt the water generously and add in the potatoes.
- Boil the potatoes until fork tender, about 25-30 minutes.
- Remove them from the water and set them aside to cool.
- In the mean time, over medium heat, bring a small saucepan of water to boil. Once the water is boiling, gently add in the eggs.
- Boil the eggs for 8-10 minutes. Remove them from the water and let them cool until they're cool enough to handle.
- While the eggs are cooling, peel the potatoes with the help of a knife, and cut them into cubes. Place the cubed potatoes into a large bowl.
- Back to the eggs: Peel them and cut them into quarters. Set aside.
- Assemble the potato salad: To the potatoes, add the tomatoes, olives, arugula and onions.
- Season with salt and pepper. Add the vinegar and olive oil.
- Give everything a good mix. Top the potato salad with the quartered hard boiled eggs. Season the eggs with olive oil and salt.
- Serve and enjoy!
Notes
- If you're making this potato salad ahead of time, it's a good idea to hold off on adding the arugula - it will get soggy as it sits. Add it to the salad and mix in jsut before serving
- Storing: This potato salad is served cold, so big win there! To store, place in an airtight container and place it in the fridge for up to 3 days.