Warm Potato Salad with Shallot Vinaigrette

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A simple and light potato salad finished with a vinaigrette.

What You Need To Make This Recipe

Start Picking, Produce, Vegetables Tomato Beefsteak $1.29 $0.99
Fruit, Start Picking, Produce Lemon each $0.99
Start Picking, Pantry, Oils & Vinegars Olive Oil, Extra Virgin $12.99
Vegetables, Start Picking, Produce Arugula bunched $2.99
Start Picking, Produce, Vegetables Leeks, each $1.99
  • 15 to 20 min

    Step 1

    Place your potatoes in a pot and cover them with water. Add a pinch of salt to the pot and bring the potatoes to a boil. Cook for about 15 minutes or until they are fork tender. Drain the potatoes and let them cool.

  • 2 min

    Step 2

    Prepare your shallot vinaigrette by combining the shallots, olive oil, tarragon, lemon juice, and fresh black pepper to taste in a small bowl. Whisk the ingredients until completely combined and then set aside

  • 5 min

    Step 3

    Transfer your potatoes to a mixing bowl and add the tomatoes and leeks. Pour in about half the dressing and mix the veggies together. Add in the greens and olives and give the bowl and gentle stir again. Top the salad with the rest of the dressing

Ingredients

  • Red Potatoes
    2 lbs quartered
  • Slicing Tomatoes
    1 diced
  • Leek
    1 Sliced
  • Arugula
    1 cup roughly chopped
  • Olives
    1/4 cup chopped
  • Shallots
    2 minced
  • Olive Oil
    1/2 cup
  • Tarragon
    1 tsp chopped
  • Lemon Juice
    2 TBS
  • Salt & Pepper to taste