The Estate Tableat Copperopolis
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Argentine · Salad

Crunchy Roasted Potato and Arugula Salad

Boiled baking potatoes are broken into nuggets, crisped hard in hot skillets and finished in a very hot oven, then tossed with peppery arugula, toasted almonds and a sharp Dijon vinaigrette.

  • YieldServes 8
  • Hands-on1 h
  • Total1 h 34 min
  • Difficulty

Ingredients

Potatoes

  • 8Idaho (baking) potatoes, about 170 g each, scrubbed
  • to tastecoarse salt, for the cooking water
  • 2 tbspred wine vinegar, for the cooking water
  • 90 mlextra virgin olive oil, plus more if needed for crisping

Vinaigrette

  • 2 tbspDijon mustard
  • 2 tbspred wine vinegar
  • to tastefreshly ground black pepper
  • 120 mlextra virgin olive oil

Salad

  • 1 bunchlarge arugula, trimmed, washed and dried
  • 140 galmonds, toasted (about 1 cup)

Diet

  • Vegetarian (lacto-ovo)
  • Vegan

Contains

  • Tree nuts
  • Almond
  • Mustard
  • Sulfites
  • Olive
  • Grapes
  • Nightshades (any)
  • Potato (white)
  • Cabbage family (any)
  • Arugula
  • Turmeric
  • Black and white pepper
  • Histamine (aged and fermented foods)

Taste

  • Heat
  • Sour / bright
  • Salty
  • Umami / savory
  • Bitter
  • Richness / fat
  • Herbal / fresh

Texture

  • Crisp
  • Crunchy

Equipment

  • Oven
  • Stovetop

Season

  • Any season

Occasion

  • Entertaining

Effort

  • 45–90 min active
  • 1–3 hours total
  • Difficulty 2
  • Kid-friendly

Nutrition

  • Calories: moderate
  • Protein: low
  • Carbs: high
  • Fat: high
  • Fiber: high
  • Sodium: low

Budget

  • Budget: low

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