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LETTUCE LEAF

Summer Potato Salad

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Prep Time 30 minutes
Cook Time 10 minutes
Ingredients Method

Ingredients
  

  • 3 pounds yellow potatoes, cubed
  • 2 tsp salt
  • 3 cups baby arugula
  • 1/2 cup celery, chopped
  • 1/4 yellow onion, diced
  • 1 avocado
  • 1/4 cup olive oil
  • 2 cloves garlic
  • 2 tsp Dijon mustard
  • 1 lemon, juiced
  • 1 tsp sea salt
  • 1 tsp black pepper
  • 1/4 green onion, chopped

Method
 

  1. Bring a large pot of water with 2 tablespoons of salt to boil.
  2. Add cut potatoes to a boiling water and let it cook until it's tender for about 10 minutes.
  3. Add avocado, olive oil, lemon juice, mustard, garlic, black pepper and sea salt to a high speed blender.
  4. Blend until smooth. 
  5. Try it the dressing to adjust seasoning. 
  6. Drain potatoes and let it cool.
  7. Place potatoes, chopped celery, diced onion and green onion to the mixing bowl. 
  8. Add dressing to the bowl and mix everything in gently. 
  9. Refrigerate the salad for about an hour.
  10. Mix in arugula right before serving. 
  11. Serve and enjoy!