Monday, August 11, 2008

Roast Potato and Arugula Salad

Another great tasting and colorful side dish is potato salad. I like using vinegar and olive oil as a dressing instead of mayonnaise which can be too heavy and needs to kept chilled. I started this salad with a variety of small waxy potatoes like fingerling's and butterballs. Cut them in half, season and roast along with sliced onions and garlic, when cooked and cooled, they are simply tossed with baby arugula, sliced green pitted olives, extra virgin olive oil, sherry vinegar,salt and pepper to taste then a little shaved Parmesan on top to finish.

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