Roasted New Potato Salad with Arugula and Goat Cheese
The Right Recipe
The Right Recipe
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  • 3 pounds small red new potatoes, halved or quartered.
  • 8 unpeeled garlic cloves
  • 1/4 cup extra virgin olive oil (for roasting potatoes)
  • kosher salt
  • 2 teaspoons whole grain mustard
  • 1 tablespoon balsamic vinegar
  • 1/3 cup extra virgin olive oil (for vinaigrette)
  • 2 handfuls stemmed baby arugula
  • 4 ounces fresh goat cheese, crumbled
  • freshly ground black pepper
  • 300 degrees In a roasting pan (large enough so that potatoes can be spread out in a single layer) toss the potatoes with the garlic cloves, salt to taste, and the 1/4 cup olive oil. Bake for 1 1/2 to 2 hours until potatoes are tender and light brown. Lower the heat to 250 degrees if the potatoes are cooking too quickly.



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