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      Israeli Recipes that Work in USA: Arugula Potato Salad

      Yummy change for this staple, made with arugula and tomato.
      By Jamie Geller
      First Publish: 5/10/2013, 3:19 PM

      potato salad
      potato salad
      INN:J.G
      • Prep Time : 15 mins min
      • Cook Time : 15 mins min
      • Ready Time : 30 min

      Servings: 6 cups

      Ingredients

      • 1 1/2 pounds small red potatoes, scrubbed and halved
      • 4 tablespoons champagne vinegar or white wine vinegar
      • 4 tablespoons olive oil
      • 1 lemon, juiced
      • 2 teaspoons kosher salt
      • Freshly ground black pepper
      • 4 green onions, chopped
      • 2 pints cherry tomatoes
      • 1 cup arugula

      Directions

      In a medium saucepan, cover potatoes with cold water and bring to a boil. Cook over medium high heat until potatoes are tender, 12 to 16 minutes. Drain well and cool completely.

      While potatoes are cooking prepare dressing. In a small bowl, whisk together vinegar, oil, lemon juice, salt and pepper and set aside.

      In a large bowl, combine potatoes with green onions, tomatoes and arugula and toss to combine.

      Pour dressing over potato salad and toss to evenly coat.

      Potato salad can be served room temperature or chilled. Can be made 2 days in advance, keeping arugula and dressing separate and combining just before serving.

      Joy of Kosher with Jamie Geller is the No. 1 kosher food and recipe website, featuring more than 6,000 recipes from Geller, kosher chefs, food bloggers and community members. The companion print magazine is published bimonthly and is revolutionizing the way people think about kosher food. Don't miss Jamie in the Joy of Israel online web video series highlighting the food and culture of living in Israel.