Smoked Oyster and Potato Salad with ArugulaEllen Silverman
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.)
Cooks' notes:
Ā· Canned oysters can vary widely in size, depending on the brand. We used Bumble Bee canned oysters when testing this recipe.
Ā· Potatoes may be cooked 1 day ahead, cooled, and kept chilled, covered.
Recipe information
Total Time
30 min
Yield
Serves 2
Ingredients
3/4 pounds small red potatoes (about 2 inches in diameter)
1 celery rib, thinly sliced
1/4 red onion, thinly sliced
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
3 3/4-ounce can smoked oysters, drained
2 tablespoons coarsely chopped fresh flat-leaf parsley
2 cups arugula or Bibb lettuce leaves
Preparation
Step 1
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.
Step 2
Toss potatoes together with all remaining ingredients except arugula and season with salt and pepper. Serve potato salad over arugula.
