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Warm Arugula Salad with Roasted Potato

Marla Hingley
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Servings 6


  • 1 ½ lbs baby potatoes fingerling, red, or russet, quartered lengthwise
  • 5 Tbsp olive oil divided
  • Salt and pepper
  • 2 Tbsp white wine vinegar
  • 1 tsp GF Dijon
  • 6 oz arugula about 1 handful per person
  • 4 hard-boiled eggs quartered lengthwise


  • Toss potatoes with 1 Tbsp oil and salt and pepper, roast on a rimmed parchment-lined baking sheet at 400°F for 20 minutes or until golden and tender, tossing occasionally.
  • To boil eggs, place eggs in a single layer in a saucepan adding enough (cold) water to cover by 1 inch. Cover and bring to just a boil. Remove from heat and let sit in the hot water (covered) for 12 minutes. Gently crack eggs in a few places then place immediately in a bowl of cold water for at least 5 minutes.
  • For the dressing, stir together the vinegar and mustard and season with salt and pepper. While whisking constantly, drizzle in the oil until a thick emulsion is formed.
  • Once potatoes are done, pour some of the dressing over the warm potatoes while still on the baking sheet and toss to combine.
  • Add the arugula to the pan, and toss to combine (the heat will lightly wilt the leaves and warm the salad nicely).
  • Divide arugula, potatoes and eggs into individual serving bowls, drizzling on more dressing if desired.
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