Simple Potato Salad

"Spudding" with Flavor

Prep: 10 - 15 Min | Cook: 15-20 Min

These flavorful potatoes are special enough for Thanksgiving, yet easy enough for a weeknight side.



1 lb Baby Red Potatoes, Scrubbed, Sliced into Quarters
1 Tbsp White Wine Vinegar, Divided
1 Tbsp Finely Chopped Green Onion, Green Parts Only

1 Cup Arugula, Roughly Chopped
1/2 Cup Fresh Radish, Diced
1 TBSP Dijon Mustard
2 Tbsp Olive OIl
3/4 tsp Salt
1/2 tsp Ground Black Pepper


  1. Place the potatoes in a large pot of generously salted water. Bring to a boil over medium-high heat.
  2. Lower the heat to simmer and cook for 8 to 10 minutes. Drain the potatoes and place them into a large bowl.
  3. Gently toss the warm potatoes with 1/2 tablespoon white wine vinegar; season with salt and pepper. Add the green onions, arugula and radish and stir through.
  4. Whisk together the remaining white wine vinegar, mustard and olive oil in a small bowl. Pour over the potato mixture and toss to combine. Serve immediately.

Nutrition Facts

Servings: 4

Amount per Serving

Calories: 230

Total Fat: 10 g

Cholesterol: < 5 mg

Sodium: 830 mg

Total Carbohydrate: 24 g

- Dietary Fiber: 3 g

- Sugars: 0 g

Protein: 6 g

Vitamin C: 6%

Vitamin K: 50%

Calcium: 8%

Iron: 2%

Phosphorus: 6%

These percentages represent the suggested daily healthy adult dose for vitamins and minerals.