This creamy side dish feels reminiscent of summer days with weekend barbecues, but it goes equally well with any hearty roasted meats that you'll be preparing for your next Fall meal. (Sydney Kramer, The Crepes of Wrath)
"I would never have thought to add greens, other than scallions or something similar, to a potato salad, but this really works," says Sydney Kramer of The Crepes of Wrath. "Toss the warm potatoes with the arugula and it wilts a tiny bit, cooking just the right amount and adding a nice texture alongside the buttery potatoes and creamy dressing. You can even make everything a day ahead, if you like – just wait to add the arugula until you serve it."
- 2 pounds assorted fingerling or baby potatoes, cut into ½-inch pieces
- 2 tablespoons extra virgin olive oil
- ½ teaspoon salt, divided
- ¼ teaspoon freshly ground black pepper, divided
- 2 cups baby arugula or spinach
- ½ cup good quality mayonnaise
- 4 Farmer’s Garden® by Vlasic® Kosher Dill Spears, chopped plus 2 tablespoons brine and ¼ cup vegetables from jar
- ¼ cup finely chopped shallot or red onion
- 2 tablespoons finely chopped parsley
Preheat oven to 425°F. Toss potatoes with olive oil and place in shallow roasting pan. Season with half the salt and pepper. Roast 30 minutes or until fork tender.
Place hot potatoes on top of arugula in a large bowl; let stand. Meanwhile, blend mayonnaise, pickles, shallot, parsley, remaining salt and pepper in medium bowl. Add to potatoes and toss to coat.
Chop vegetables from jar and sprinkle on top. Serve warm or refrigerate covered until ready to serve. This can be made the day before, but wait to add the arugula until ready to serve.