Adapted from Wild About Greens
6 medium potatoes
2 celery stalks, thinly sliced on the diagonal
½ red bell pepper, finely diced
1/3 c. pitted kalamata olives or sun-dried tomatoes, sliced
2 T. olive oil
2-3 T. apple cider vinegar
2-3 T. minced fresh thyme
Salt and pepper to taste
3 big handfuls arugula leaves, rinsed and chopped
Cook potatoes until done but still nice and firm. Plunge into cold water. Let stand until cool enough to handle then peel and cut into ½ – ¾ inch dice. Combine the potatoes in a mixing bowl with the celery, bell pepper, olives, olive oil, vinegar, dill, salt and pepper. Stir together gently. Stir half of the arugula in with the potatoes and line a serving platter with the rest. Mount the potato salad onto the platter.
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