Potato Salad with Arugula and Salmon is a unique dish rich in flavor. In summer, such fresh and tasty potato salads are perfect to be served even as a main dish, rather than an appetizer. Have you already tried the potato salad with cherry tomatoes and mozzarella and the equally delicious potato and shrimp salad? Today’s recipe is very simple and tasty, like all big salads, it can be prepared in advance at any time of the day. Moreover, it is very convenient because you can prepare a good quantity and have it ready in the fridge.
Are you looking for more salads? Check these out.
- Difficulty: Very Easy
- Cost: Medium
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Boiling, Steaming
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 390.40 (Kcal)
- Carbohydrates 36.82 (g) of which sugars 2.28 (g)
- Proteins 26.68 (g)
- Fat 15.62 (g) of which saturated 7.90 (g)of which unsaturated 5.22 (g)
- Fibers 4.22 (g)
- Sodium 1,391.69 (mg)
Indicative values for a portion of 220 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1.76 lbs potatoes
- 7 oz mozzarella
- 6.35 oz smoked salmon
- to taste arugula
- to taste salt
- to taste extra virgin olive oil
How to Make Potato Salad with Arugula and Salmon
Rinse the potatoes under running water and peel them with a peeler.
Next, cut them into cubes, making sure to keep the same size (this will ensure even cooking of all pieces).
Boil them for 8 minutes in salted boiling water, then drain and let them cool for a moment.
At this point, season with extra virgin olive oil, salt, add also the arugula, smoked salmon cut into strips and mozzarella diced. Let it rest in the refrigerator until serving time.
Storage and Variations for the Potato Salad with Arugula and Salmon
Like many other variations of summer salads, this one can be stored in the refrigerator inside an airtight container for up to two days. If you prefer, you can use fresh salmon or alternatively swordfish.
FAQ (Frequently Asked Questions)
Which potatoes are best for salads?
There are numerous varieties of this fantastic tuber, but usually, the potatoes that are most suitable for salads are the yellow-fleshed ones like Monnalisa, Vivaldi, Primula, Almera, Agata, Liseta (these are the most common in Italy).
