Crispy Potato Arugula Salad
A refreshing twist on potato salad with crispy potatoes, peppery arugula, and tangy homemade dressing.
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
Dressing
- 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!
Nutrition
Calories: 413kcalCarbohydrates: 69gProtein: 9gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.003gCholesterol: 8mgSodium: 259mgPotassium: 1567mgFiber: 9gSugar: 10gVitamin A: 545IUVitamin C: 72mgCalcium: 135mgIron: 3mg
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