American Easy

Two-Potato Salad with Apple and Arugula

Name: Two-Potato Salad with Apple and Arugula
Prep time: PT15MINUTES
Cook time: PT8MINUTES
Total time: PT45MINUTES
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb sweet potatoes (peeled and cut into 1/2-inch cubes); 1 lb red potatoes (unpeeled, cut into 1/2-inch cubes); 1 tbsp salt; 2 Gala or Fuji apples (cored and cut into 1/2-inch pieces); 2 cups baby arugula; 4 scallions (thinly sliced); 2 tbsp cider vinegar; 1 tbsp Dijon mustard; 1 tbsp honey; 1/2 tsp hot sauce; 1/4 cup extra-virgin olive oil; to taste salt and pepper

A vibrant twist on potato salad featuring sweet potatoes and a spicy honey-mustard vinaigrette

vegetariangluten-freedairy-freesaladside-dishquickpotatoes

— (0 ratings)

⏱️ 45 minutes 15 minutes prep · 8 minutes cook

🍽️ 4 Serves

315 Calories

4g Protein

48g Carbs

14g Fat

Why This Recipe Works

Using both sweet and red potatoes provides a balance of earthy and sugary flavors that traditional versions lack. The peppery arugula and crisp apples cut through the honey-mustard dressing for a bright, refreshing side.

Instructions

Place the sweet potatoes, red potatoes, and salt in a large saucepan and add enough water to cover the potatoes by 1 inch. Bring to a boil over high heat, then reduce the heat to medium-low and simmer until the potatoes are just tender, about 8 minutes—a paring knife should slip in and out of the cubes with little resistance.

Drain the potatoes and set them aside to cool to room temperature, which should take between 15 and 30 minutes. Combine the cooled potatoes with the apples, arugula, and scallions in a large bowl.

Whisk the vinegar, mustard, honey, and hot sauce together in a small bowl. Slowly drizzle in the oil while whisking constantly to create a smooth, emulsified dressing.

Drizzle the dressing over the salad and toss gently to coat everything evenly without mashing the potatoes. Season with salt and pepper to taste and serve immediately while the arugula is still crisp.