Good salads are a sought after food item here on The Sister Project. When we were introduced to this one by one of TSP’s biggest fans we were instantly obsessed. It has become a staple salad overnight and the requested dish at family parties.
There are a few ingredients. Who said it had to be hard to taste good? That didn’t sound quite how I intended it to. Anyway. I love a salad that offers some versatility. I prefer arugula but you can use any lettuce you like.
Once you wrap your lips around a fork full of this stuff you will crave it. Be sure to get a good bite that includes a piece of potato and some shaved parmesan to ensure the flavor explosion I have promised. If you want to make this salad your whole meal, it can be prepared with salmon, grilled shrimp, a piece of chicken and always alongside a bowl of pasta. If you are sharing, be sure to grab a healthy serving for yourself. Of course, a table for one is equally as enjoyable.
6 C. baby spinach/baby arugula/baby kale or all three!
1/2 C. shaved parmesan cheese
2-3 Tbsp. Lemon Juice
1 cloves garlic, minced
2 lbs. small potatoes cut into 3/4 in. pieces
3 Tbsp. olive oil
3/4 tsp. crumbled dry rosemary
3/4 tsp. kosher salt
1/2 C. mayonnaise
1 tsp. grated lemon zest
2-3 Tbsp. lemon juice
2-5 garlic cloves, crushed through a garlic press
Start by preheating the oven to 450 degrees. Toss potatoes, olive oil, rosemary, salt, and minced garlic clove together and roast in a shallow pan for 40 minutes or until potatoes are crisp and browned.
Put mayo, salt, grated lemon zest, lemon juice, and crushed garlic in a mason jar and shake until all items are combined. Taste and add more if you desire.
The dressing is best made ahead of time so flavors can blend. Potatoes can be done ahead of time as well, however, refrigerating them can make them soggy.
Toss everything together and plate. If you want to add a protein, or tomatoes or even roast green beans to include in the salad, there is no wrong answer.
Arugula Roasted Potato Salad
- garlic press
- 6 c. arugula, baby kale or spinach
- 1/2 c. shaved parmesan cheese
- 2-3 tbsp. olive oil
- 1 clove garlic, minced
- 2 lbs. small potatoes cut into 3/4 inch pieces
- 3 tbsp. olive oil
- 3/4 tsp. crumbled dry rosemary
- 3/4 tsp. kosher salt
- 1/2 c. mayonnaise
- 1 tsp. grated lemon zest
- 2-3 tbsp. lemon juice
- 2-4 garlic cloves, crushed throught a garlic press
- Start by preheating the oven to 450 degrees.
- Toss potatoes, olive oil, rosemary, salt, and minced garlic clove together and roast in a shallow pan for 40 minutes or until potatoes are crisp and browned.
- Put mayo, salt, grated lemon zest, lemon juice, and crushed garlic in a mason jar and shake until all items are combined. Taste and add more if you desire.
This salad is so delish. I can’t tell you how many times I have shared the recipe. The roasted potatoes combined with the extra creamy garlic dressing and your favorite lettuce will be your next gathering’s show stopper. Be sure everyone has a nibble so the garlic breath is evenly distributed among the crowd. Enjoy!