Arugula and Orange Potato Salad


This potato salad was inspired by Giada De Laurentis’ recipe Potato, Orange, and Arugula Salad.  I saw her making it on her show Giada At Home.  The salad sounded so refreshing I just had to make it for dinner.  I found most of the ingredients that Giada’s recipe called for, so I just made a few alterations to her recipe from what I had here in the house! And let’s face it- I was too lazy to go to the store.

Arugula and Orange Potato Salad



  • Vegetables oil cooking spray
  • 1.5 pound new potatoes, halved (or quartered depending on size)
  • 1/4 cup olive oil
  • salt and pepper to taste
  • 2 Cups Arugula
  • 2 medium oranges
  • 1/2 cup blue cheese
  • a few thinly slice onion (if you’re not an onion fan only add some to your liking, if you are an onion fan pile the onions on!)
  • Zest of one orange
  • 1 Tablespoon white wine vinegar
  • 2 Tablespoons olive oil
  • 1 Tablespoon fresh orange juice
  • Salt and pepper to taste


  1. Preheat oven 400 degrees F.
  2. Spray baking sheet with cooking spray.
  3. In a medium sized bowl mix potatoes and olive oil until the potatoes are well coated.
  4. Arrange potatoes on baking sheet, cut side down.
  5. Season with salt and pepper.
  6. Roast potatoes in the oven for about 35-40 minutes, until golden.
  7. When potatoes are finished, allow to cool for about 20 minutes.
  8. Add arugula to a large serving bowl.
  9. Peel and trim the ends of the orange with a sharp knife.
  10. Using a sharp paring knife, cut along the membrane on both sides of each orange segment.  Free the segment and add to arugula.
  11. Squeeze the juice from the membrane into a small bowl and reserve 1 tablespoon for dressing
  12. Add blue cheese and sliced red onion to arugula and oranges.
  13. For the dressing: In a small bowl whisk together the olive oil, vinegar, orange juice, orange zest, salt and pepper until smooth.
  14. Add the cooled potatoes to the salad (****potatoes must be cooled before adding to salad otherwise arugula will wilt!****).
  15. Add dressing to the salad and toss until everything is evenly coated.
  16. Serve and enjoy!
This potato salad was delicious!  It was a great twist on potato salad. It was very light and refreshing instead of the heavy creamy potato salad that is seen most.  I served it with grilled chicken and grilled asparagus.   You can serve it with any type of fish, pork, or steak, as well.
I hope everyone had a great passover and Easter.  I wanted to share some picture from Easter!  (I would like to note that the decorations were created by my mom).

Hard boiled eggs

Jordan named this "Leprosy Egg"

Colorful Eggs!

Flower arrangement inspired by

Easter Display by Kathleen Kravitz (my mom)

Molly Jean


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