Smoked Oyster and Potato Salad with Arugula |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
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We thought of this dish as a main course for lunch, but it would also be great for dinner, particularly with grilled steak. (Serves four as a starter or side dish.) Ingredients:
3/4 pounds small red potatoes (about 2 inches in diameter) |
1 celery rib, thinly sliced |
1/4 red onion, thinly sliced |
2 tablespoons extra-virgin olive oil |
2 tablespoons fresh lemon juice |
3 3/4-ounce can smoked oysters, drained |
2 tablespoons coarsely chopped fresh flat-leaf parsley |
2 cups arugula or bibb lettuce leaves |
Directions:
1. Boil potatoes in salted water to cover by 1 inch for 12 to 15 minutes or until just tender, then drain. When potatoes are cool enough to handle, cut into 1/3-inch-thick slices.
2. Toss potatoes together with all remaining ingredients except arugula and season with salt and pepper. Serve potato salad over arugula.
3. Cooks' notes: · Canned oysters can vary widely in size, depending on the brand. We used Bumble Bee canned oysters when testing this recipe. · Potatoes may be cooked 1 day ahead, cooled, and kept chilled, covered.
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