I’ve always had a love-hate relationship with potato salad. The traditional mayo-heavy versions at summer picnics never quite did it for me, but I couldn’t deny my love for potatoes in general. This crispy potato arugula salad was born from my desire to reinvent potato salad into something I’d actually crave.
After getting an air fryer a few years ago (life-changing, by the way), I started experimenting with crispy potatoes and realized they could transform a regular salad into something special. The contrast between the crispy potatoes and the cool, peppery arugula creates this amazing texture experience, while the honey Dijon dressing adds just the right amount of tang and sweetness. It’s become my go-to for everything from weeknight dinners to impressing guests at summer gatherings. The best part? It comes together in under an hour and works beautifully as a side or a main when topped with your protein of choice!
Making a Crispy Potato Arugula Salad
This salad is incredibly simple to make, which is part of what makes it perfect for busy weeknights or meal prep. The air fryer does most of the heavy lifting, but if you don’t have one, don’t worry—you can achieve similar results in the oven.
First, you’ll cut your mini potatoes into small, bite-sized pieces. I find that halving or quartering them works best, depending on their size. The key is to keep them relatively uniform so they cook evenly. Give them a good spray with avocado oil (which has a high smoke point, perfect for getting that crispy exterior), season generously with salt and pepper, and pop them in the air fryer at 385°F. In about 15-18 minutes, you’ll have perfectly crispy potatoes with fluffy interiors.
While the potatoes are cooking, you can prep the rest of your ingredients. Finely chop the red onion—if you’re sensitive to raw onion, you can soak it in cold water for a few minutes to remove some of the bite, or cook it. Chop your fresh dill, which adds such a bright, herbaceous note to the salad. Wash your arugula and combine everything in a large bowl with crumbled feta cheese.
I love using a mason jar for the dressing because it makes mixing and storing so easy. Just add your olive oil, red wine vinegar, Dijon mustard, minced garlic, rice wine vinegar, and honey, then shake vigorously until everything is well combined. The Dijon and honey create this perfect sweet-tangy balance that beautifully complements the peppery arugula and salty feta.
Once your potatoes have cooled slightly (they should not be hot enough to wilt the arugula), add them to your salad bowl and toss everything together with the dressing right before serving. If you’re meal prepping or making this ahead of time, store the dressing separately to keep everything fresh and crisp.
This salad is delicious on its own, but it also pairs wonderfully with grilled chicken or salmon if you want to make it a complete meal. It’s versatile, satisfying, and a refreshing take on potato salad that I think you’re going to love!
More potato recipes
Got more potatoes on hand? Then you’re in luck — I’ve got more potato recipes for ya! Mexican Street Corn Potato Salad is one of my absolute favorite side dishes to bring to BBQs all summer long, and it’s always a hit. If you’re got some sweet potatoes lying around, try my Spicy Sweet Potato & Cottage Cheese Power Bowl. It’s a high protein power house that’s absolutely delicious.
Crispy Potato Arugula Salad
Equipment
- Mixing Bowls
- Mason Jar
- Air Fryer
Ingredients
- 3 lb mini potatoes cut into small pieces
- Avocado oil spray
- 1/2 red onion finely chopped
- 2 tbsp fresh dill chopped
- 1/4 cup feta crumbled
- 4 cups arugula
- 2.5 tbsp olive oil
- 1/4 cup red wine vinegar
- 3 tbsp Dijon mustard
- 2 cloves garlic minced
- 3 tbsp rice wine vinegar
- 1.5 tbsp honey
Instructions
- Cut potatoes into small, even pieces. Spray with avocado oil cooking spray, season with salt and pepper and air fry at 385°F for 15-18 minutes, until crispy. Set aside to let cool slightly.
- While potatoes cool, chop onion and dill, and wash arugula. Combine in a large bowl, add crumbled feta, and set aside while you make your dressing.
- Combine all dressing ingredients in a mason jar and shake well to combine.
- Add cooled crispy potatoes to the arugula salad and toss with dressing right before serving. If not serving immediately, store salad and dressing separately to prevent the salad from getting soggy.
- If desired, add your choice of protein (salmon or chicken are both great here) to make this a complete meal!
