French Potato Salad with Baby Arugula

Fingerling potatoes are tossed with a Dijon mustard vinaigrette, capers, and peppery baby arugula in this delicious French Potato Salad. Great for picnics!
Course Side Dish
Cuisine French
Yield 6 -8 servings, as a side dish

Ingredients

  • 2 -1/2 pounds fingerling potatoes, cut in half lengthwise
  • 1 cup thinly sliced red onion (about 1/2 medium)
  • 1 tablespoon capers, drained
  • 1 garlic clove, minced
  • 1 shallot, finely chopped (about 2 tablespoons)
  • 1 teaspoon chopped fresh thyme leaves
  • 1 tablespoon chopped fresh tarragon
  • 2 tablespoons chopped fresh chives
  • 2 tablespoons finely chopped Italian parsley
  • 1 tablespoon Dijon mustard (smooth or whole grain)
  • 3 tablespoons Champagne vinegar
  • 1/2 cup extra-virgin olive oil
  • kosher salt
  • 1 -1/2 cups baby arugula leaves, lightly packed

Instructions

  1. Place cut fingerling potatoes in a large pot with a generous pinch of kosher salt and fill with enough water to cover by 1-inch. Bring to a boil and cook until potatoes are tender when pierced with a knife, about 8-10 minutes, depending on size. Drain into a colander and let cool slightly.
  2. While potatoes are boiling, make the vinaigrette. In a large bowl, whisk together olive oil, vinegar, and mustard until emulsified. Stir in herbs, shallot, garlic, 1 teaspoon kosher salt and capers until combined.
  3. Add sliced red onion and warm, drained potatoes to the vinaigrette and gently toss to coat. Let stand for potatoes to soak up vinaigrette and allow flavors to develop, at least one hour. Just before serving, fold in baby arugula leaves. Season to taste with salt and pepper. Salad is best enjoyed at room temperature.