Tuesday, April 30, 2013

Warm Potato Salad with Arugula

Chillin on the bus at 5 Point Film Fest
April has been a pretty quiet month for us.  We had my sister Chelsea visit early in the month, but otherwise we have just been enjoying the last month of skiing and dusting off the bikes for the change in seasons.  The mountain is officially closed, and thanks to a weekend with highs near 70 degrees the slopes are looking quite sad.  The trails are muddy, but the warm weather has lifted spirits.  Last weekend we ventured down valley to Carbondale and the annual 5 Point Film Festival, which was wonderful beyond expectation.

I created this salad after glancing at a post from the Sarah at The Yellow House.  The dressings differ, but the idea is all Sarah.  I have made this a few times, and got rave reviews at a Sunday BBQ.  

Warm Potato Salad with Arugula
Inspired by The Yellow House
  • 1.5-2 pounds new potatoes
  • 4 cups baby arugula
  • 1/3 cup olive oil
  • 3 tablespoons red wine vinegar
  • 1 tablespoon stone ground mustard
  • 1 teaspoon sweet paprika
  • 1/2 teaspoon ground coriander
  • Salt and black pepper to taste
  1. Bring a large pot of water to a boil.  Salt generously and add potatoes.  Cook until fork tender (about 30 minute depending on size).
  2. Meanwhile combine olive oil, red wine vinegar, mustard, coriander, a pinch of salt and a little fresh ground pepper in a small bowl.  Whisk to combine. 
  3. When the potatoes are finished slice into 1 inch cubes with skin intact and place in a large bowl.  Sprinkle paprika over potatoes.
  4. Add arugula to potatoes and drizzle the dressing over.  Toss well.
  5. Season with salt and black pepper to taste.
Some April Shots:

Highlands Bowl, Pyramid Peak, Maroon Bells
Sisters in Denver
Springtime Freshies in he Bowl

Highlands Closing Party on top of the Bowl

Mini Road Trip to Fruita for the first MTB of the season 

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