Recipes

Michigan Spring Potato Salad

Michigan red potatoes, baby peas, and fresh arugula make for a delicious and healthy salad for any time!

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Prep Time: 20min
Cook Time: 20min
Servings: 10

Ingredients

2 lbs. small red potatoes
3 tablespoons extra virgin olive oil, divided
1/4 cup lemon juice
1/4 cup mint, finely chopped
2 tablespoons minced shallots
2 teaspoons Dijon mustard
Salt and pepper to taste
6 cups baby arugula
1 cup frozen and thawed or cooked fresh baby peas

Preparation

Cook potatoes in large pot of boiling salted water for 10 to 15 minutes or until tender. Drain and let cool.
Cut potatoes in half and transfer to a large bowl. Add 2 tablespoons of oil and toss to coat.
Grill or sear potatoes for 3 to 5 minutes or until lightly browned.
Toss potatoes, arugula, peas and dressing together. Makes 10 servings.

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