Sweet and Red Potato Salad
A bright, cider-dressed salad with tart apples and baby arugula
Why This Recipe Works
Combining sweet and red potatoes provides a beautiful color contrast and varied textures that stand up well to a punchy cider vinaigrette. Granny Smith apples add a necessary crunch and tartness to balance the natural sweetness of the root vegetables.
Instructions
Place both sweet and red potatoes in a large pot and cover with 1 inch of water. Add the salt and bring to a boil over high heat, then reduce the heat to medium and simmer until the potatoes are tender when pierced with a paring knife, 10 to 12 minutes—the red potatoes should remain intact without becoming mushy.
Whisk the cider vinegar, mustard, honey, and hot sauce in a small bowl until blended. Gradually whisk in the oil in a steady stream until the dressing is smooth and thickened, then season with salt and pepper to taste.
Drain the potatoes well and transfer them to a large bowl while still steaming. Pour half of the dressing over the potatoes and toss gently to coat; let them rest for about 15 minutes so they absorb the vinaigrette as they cool.
Add the apples, arugula, and scallions to the bowl along with the remaining dressing. Fold everything together gently until the greens just begin to wilt and the fruit is evenly distributed.
Serve at room temperature, when the vinaigrette is most flavorful.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Store leftovers in an airtight container in the refrigerator for up to 2 days; note that the arugula will soften further over time.
Can I make this ahead of time?
The potatoes can be boiled and tossed with the first half of the dressing up to 4 hours in advance.
