Mediterranean Yukon Gold Potato Salad with Arugula and Goat Cheese Vinaigrette

Mediterranean Yukon Gold Potato Salad with Arugula and Goat Cheese Vinaigrette

One Year: Chewy Toffee Cookies
Two Years: Black Pepper Pork Chops with Garlic-Shallot Butter

Mediterranean Yukon Gold Potato Salad with Arugula and Goat Cheese Vinaigrette
Makes 8-10 Servings

Goat Cheese Vinaigrette:
2 heaping tbsp goat cheese
2 green onions, white and light green parts only
1/4 cup oil from marinated artichokes (I use this brand)
juice of one lemon
pinch of cayenne
sea salt and extra cracked black pepper, to taste

Potato Salad:
4 medium-sized Yukon Gold potatoes, rinsed and sliced into 1/2-inch cubes
1/2 red onion, diced
1/2 cucumber, deseeded and diced
2 carrots, peeled and diced
1 green bell pepper, diced
1 tomato, deseeded and diced
1 cup kalamata olives, roughly chopped
1/2 cup (about 5-6) marinated artichokes, roughly chopped
freshly cracked black pepper, to taste
arugula, for serving

Vinaigrette: In a large bowl, add goat cheese, green onions, artichoke oil, lemon juice, cayenne, salt, and pepper, whisking vigorously to combine until smooth. Season to taste with salt and pepper.

Potato Salad: In a large saucepan, bring salted water to a boil. Add potatoes and boil until they are tender, about 20 minutes. Once cooked fully, drain and allow to cool completely. In a large bowl, combine cooled potatoes, red onion, cucumber, carrots, bell pepper, tomato, olives, and artichokes. Pour goat cheese vinaigrette over the vegetables, stirring to combine. Season with black pepper to taste. Refrigerate until ready serve. Flavors taste best after 3-4 hours, or the following day. To serve, dollop atop desired amount of arugula. Salad will keep for up to 3-4 days.

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