Ed Espe Brown, Zen priest and author of "Tomato Blessings and Radish Teachings," created this recipe for a zesty potato salad, which makes a nice change from mayonnaise-based versions. The mustardy quality of the arugula is a piquant, leafy complement to the potatoes. If arugula is not available, spinach is a good alternative.
|2 pounds||fingerling potatoes|
|1 pound||mixed baby summer squash|
|4 large||shallots (thinly sliced)|
|4 cloves||garlic (minced)|
|2 tablespoons||Dijon mustard|
|Freshly ground black pepper (to taste)|
|3 tablespoons||sherry wine vinegar or balsamic vinegar|
|1/2 cup||olive oil|
|5 ounces||Earthbound Farm Organic Baby Arugula|
Wash the potatoes and cut into bite-sized chunks. Cut the baby squash into bite-sized pieces.
Cook the potatoes in boiling, salted water, 6 to 8 minutes or until tender. Drain thoroughly.
Blanch the baby squash in a large pot of boiling water for 1 minute. Drain and refresh in cold water.
Whisk together the shallots, garlic, mustard, salt, several grinds of black pepper, and the vinegar in a large bowl. Whisk in the olive oil.
Toss the potatoes and squash with the vinaigrette.
Fold the arugula into the potato and squash mixture. Depending on how hot the potatoes are, the arugula may cook slightly, soften, and sweeten. It can sit awhile before serving, if desired. Adjust salt, pepper, and vinegar to taste before serving.