Arugula Cream Potato Salad

If you’re tired of boring potato salad, buckle up. Because today, we’re diving fork-first into your new spring and summer obsession: Arugula Cream Potato Salad. Yes, it’s as good as it sounds. Maybe even better. Probably illegal in three states.

First, let’s get one thing straight. Arugula is not just “that green stuff” you push around your salad plate. Nope! Arugula, also known as rocket (because it blasts with flavor), is a leafy green packed with a peppery, slightly spicy punch. It’s basically the rebellious cousin of lettuce.

Now, onto the magic. Start by peeling and chopping russet potatoes into small, bite-sized pieces. Boil them in plenty—and I mean plenty—of salted water. We’re seasoning from the inside out, people!

Next, toss the warm potatoes with sweet, chopped onion. Sweet onions bring a nice mellow crunch that balances out all that sass from the arugula.

In a blender or food processor, puree fresh arugula with just a splash of apple cider vinegar. Not too much. We’re making potato salad, not cleaning the windows.

Then—and here’s the genius part—you blend that bright green arugula puree into creamy mayonnaise with just a pinch of sugar. This sauce is so good, you might be tempted to slather it on everything you own. (Highly not recommended. Start with the potatoes.)

Season this Arugula Cream Potato Salad generously with kosher salt and freshly ground black pepper. Taste it. Dance a little. You deserve it.

The result? A spicy, peppery, unbelievably creamy potato salad that basically begs to be the star of your next barbecue.

Pairings:

Pair it with grilled chicken, charred veggies, or a big, juicy steak. It’s also a fantastic match for anything smoky, spicy, or in desperate need of a little green action.

In conclusion (and yes, I’m being dramatic here), once you taste this Arugula Cream Potato Salad, regular potato salad will just seem… sad. Very, very sad.

So grab your blender. Call your friends. Make a double batch. Because you’re going to need it.

Print

Arugula Cream Potato Salad

Course Side Dish

Cuisine American

Keyword Arugula cream, Arugula potato salad, Creamy potato salad, potato salad recipe

Prep Time 25 minutes

Cook Time 15 minutes

Servings 6

Author Lora Wiley-Lennartz

Ingredients

• 3 lbs russet potatoes
• 2 1/2 cups arugula packed and divided
• 1 cup mayonnaise
• 1 tablespoon apple cider vinegar
• Pinch Sugar
• 1 sweet onion
• Kosher salt and freshly ground black pepper.

Instructions

1. Peel and chop the potatoes into small pieces
2. Boil the potatoes in salted water until still firm, but you can run a fork through them.
3. Drain the potatoes and transfer to a large bowl.
4. Peel and dice the onion and mix it with the potatoes
5. Puree 2 cups of the arugula and the apple cider vinegar in a food processor or blender.
6. Add the mayonnaise and sugar to the arugula mixture. Pulse until just combined.
7. Season with kosher salt and freshly ground pepper to taste.
8. Toss the potatoes and onions with the arugula cream.
9. Season again with salt, pepper, and sugar to taste.
10. Roughly chop the remaining 1/2 cup of arugula, fold it into the potato salad, and serve.

So, do you like this Arugula Cream Potato Salad? Then also check out some of these other delicious recipes:

WHITE ASPARAGUS ARUGULA SOUP

ORANGE PEPPER CREAM CHICKEN

PEPPERY GOCHUJANG NOODLE KUGEL