Arugula Potato Salad with Green Olives

No ratings yet

Who doesn't love a healthy potato salad, minus mayo, of course? Here's one of my seasonal favorites, which includes purslane, one of the healthiest greens in the world, filled with omega-3 fatty acids and antioxidants. To find some of the artisinal Greek products you'll need to make this, visit my online shop here, where you'll discover a host of lovingly curated Greek ingredients.

No ratings yet

Arugula Potato Salad with Green Olives

By Diane Kochilas

Prep Time 15

Cook Time 30

Servings

Dairy Free, Gluten Free, Recipes, Salads, Vegan, Vegetables, Vegetarian

Prep Time 15

Cook Time 30

Servings

Dairy Free, Gluten Free, Recipes, Salads, Vegan, Vegetables, Vegetarian

Ingredients

3 waxy potatoes washed and peeled
1 large bunch arugula
1 bunch purslane trimmed
10 large Greek green olives preferably pitted, drained then halved

Dressing

1/3 cup extra virgin Greek olive oil
1 tablespoon Greek red wine vinegar
2 teaspoons Greek or Dijon mustard
Salt pepper to taste

Instructions

Cut the potatoes into quarters or chunks. Place in a pot of cold water and bring to a boil. Season with salt. Simmer until the potatoes are fork tender. Drain.
While the potatoes are simmering, whisk together all the dressing ingredients until emulsified. Set aside.
Trim the arugula, removing the stems if they are annoyingly thin and stringy. Trim the tough stems off the purslane. Coarsely chop both the arugula and the purslane.
Mix the warm potatoes with the salad greens and olives. Re-whisk the dressing if it has separated. Add to the salad, gently mix and serve.

❤️ Enjoyed this Recipe?

Share this recipe on Facebook or Instagram!

Mention @dianekohcilas & tag #dianekochilas!

Diane’s Greek Single-origin Artisanal Foods

Visit my online shop for a wide selection of Greek single-origin artisanal foods, from honeys to wild herbs, olives, olive oils, pistachios, heirloom grain products, fruit preserves and more.

You’ll Also Love

Lemon Potato Smashers

Seafood Stew

Lentil–Sweet Potato Soup with Spinach and Sage

Broccoli and Cauliflower Salad with Feta and Lemon-Dill Dressing

Get Diane’s Latest Recipes and Longevity Secrets Delivered To Your Inbox.

Travel Cook Eat & Live with Diane

Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.

Latest Recipes

Lemon Potato Smashers

Seafood Stew

Lentil–Sweet Potato Soup with Spinach and Sage

Broccoli and Cauliflower Salad with Feta and Lemon-Dill Dressing

Get Diane’s Latest Recipes and Longevity Secrets Delivered To Your Inbox.

Longevity Recipes

Spanakopita Salad

Vegetarian Mushroom Gyro

Greek Stuffed Peppers with Bulgur, Lentils & Feta

Creamy Broccoli & Cashew Soup

Featured In

Arugula Potato Salad with Green Olives