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Bistro Potato & Egg Salad with Wild Red Arugula

Servings: 4

| Active Time: 15 minutes

| Total Time: 30 minutes

Some salads are side dishes. This one is a meal. Built on a peppery base of Earthbound Farm Wild Red Arugula, this French-inspired dish layers tender baby potatoes, soft-boiled eggs, crisp radishes, and fresh chives, finished with a simple Dijon vinaigrette. Effortless to make. Impossible to forget.

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Ingredients

1 package (4 oz) Earthbound Farm Organic Wild Red Arugula

1 lb baby new potatoes

4 large eggs

4 to 5 radishes, thinly sliced

2 Tbsp fresh chives, finely chopped

For the Dressing:

3 to 4 Tbsp olive oil

1 Tbsp Dijon mustard

1 Tbsp white wine vinegar

1 tsp honey

Flaky sea salt, to taste

Cracked black pepper, to taste

Directions

  1. Cook the potatoes
    Place baby potatoes in a pot of cold salted water. Bring to a boil and cook 15–18 minutes until just tender when pierced with a knife. Drain and let cool slightly.
  2. boil the eggs
    Bring a small pot of water to a boil. Gently lower in eggs and cook exactly 7 minutes for a jammy, golden yolk. Transfer immediately to an ice bath, then peel and quarter. 
  3. Make the dressing
    Whisk together Dijon mustard, white wine vinegar, and honey. Stream in olive oil while whisking until emulsified. Season with salt and pepper.
  4. Assemble & serve
    Spread Wild Red Arugula across a large serving bowl. Arrange warm potatoes, egg quarters, and sliced radishes on top. Drizzle with dressing, scatter chives, and finish with flaky salt and cracked pepper.
Bistro Potato & Egg Salad with Wild Red Arugula with Package

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Wild Red Arugula

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