Best Potato Pepper And Arugula Salad Recipes

POTATO, PEPPER AND ARUGULA SALAD

Potato, Pepper And Arugula Salad image

Provided by Marian Burros

Categories easy, quick, salads and dressings, side dish

Time 10m

Number Of Ingredients 7

Ingredients

1 pound tiny new potatoes
1 bunch arugula to yield 1 1/2 cups coarsely cut and tightly packed
1 large roasted red pepper
2 tablespoons light mayonnaise
2 heaping teaspoons capers
A few shakes salt
Freshly ground black pepper

Steps:

Scrub potatoes; do not peel. Cook in water to cover until they are tender but firm.
Wash and trim stems from arugula, and dry it; cut coarsely.
Rinse and dice red pepper.
In serving bowl, mix mayonnaise, capers and red pepper.
When potatoes are done, run under cold water; slice and mix with mayonnaise, and add arugula. Season with salt and pepper.

Nutrition Facts : @context http, Calories 134, UnsaturatedFat 2 grams, Carbohydrate 24 grams, Fat 3 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 469 milligrams, Sugar 3 grams

POTATO, ROASTED PEPPER AND ARUGULA SALAD

Potato, Roasted Pepper and Arugula Salad image

Categories Salad Onion Pepper Potato Side Arugula Bell Pepper Summer Healthy Bon Appétit

Yield Serves 12

Number Of Ingredients 9

Ingredients

7 pounds red potatoes, cut into 3/4-inch pieces
2/3 cup dry white wine
4 red bell peppers
2 yellow bell peppers
2 1 3/4- to 2-ounce cans flat fillets of anchovies, drained, minced
1/4 cup plus 2 tablespoons white wine vinegar
1 1/2 cups olive oil
2 green onion bunches, sliced
2 fresh arugula bunches, sliced

Steps:

Place potatoes in large pot. Cover with water. Boil until potatoes are just tender. Drain well. Transfer to large bowl. Mix in white wine.
Char peppers over gas flame or in broiler until blackened on all sides. Wrap in paper bag and let stand 10 minutes. Peel and seed. Rinse if necessary; pat dry. Cut peppers into 3/4-inch squares. Transfer to medium bowl.
Combine anchovies and vinegar in small bowl. Gradually whisk in oil. Pour 2/3 cup dressing over peppers. Add remaining dressing, green onions and arugula to potatoes and mix gently. Season peppers and potatoes with salt and pepper. Let stand 30 minutes. Gently mix peppers into potatoes. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)