Smoked Oyster and Potato Salad with Arugula

Smoked Oyster and Potato Salad with Arugula
Smoked Oyster and Potato Salad with Arugula
We thought of this dish as a main course for lunch, but it would also be great for dinner, particularly with grilled steak. (Serves four as a starter or side dish.)
  • Preparing Time: -
  • Total Time: -
  • Served Person: Serves 2
Leafy Green Potato Shellfish Vegetable Appetizer Oyster Arugula Winter Gourmet Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons extra-virgin olive oil
  • Carbohydrate 34 g(11%)
  • Cholesterol 29 mg(10%)
  • Fat 15 g(24%)
  • Fiber 4 g(17%)
  • Protein 8 g(16%)
  • Saturated Fat 2 g(12%)
  • Sodium 112 mg(5%)
  • Calories 296

Preparation Boil potatoes in salted water to cover by 1 inch for 12 to 15 minutes or until just tender, then drain. When potatoes are cool enough to handle, cut into 1/3-inch-thick slices. Toss potatoes together with all remaining ingredients except arugula and season with salt and pepper. Serve potato salad over arugula. Cooks' notes:· Canned oysters can vary widely in size, depending on the brand. We used Bumble Bee canned oysters when testing this recipe. · Potatoes may be cooked 1 day ahead, cooled, and kept chilled, covered.

Preparation Boil potatoes in salted water to cover by 1 inch for 12 to 15 minutes or until just tender, then drain. When potatoes are cool enough to handle, cut into 1/3-inch-thick slices. Toss potatoes together with all remaining ingredients except arugula and season with salt and pepper. Serve potato salad over arugula. Cooks' notes:· Canned oysters can vary widely in size, depending on the brand. We used Bumble Bee canned oysters when testing this recipe. · Potatoes may be cooked 1 day ahead, cooled, and kept chilled, covered.