Crispy Potato and Arugula Salad (with homemade Maple Vinaigrette) / by Katie Brown

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Crispy Potato


and Arugula Salad

inspo from @TazzaKitchen

Ingredients: (no measurements-- depends on how much you want/how big your salad is)

For Salad:

  • Argula
  • Strawberries (cut up)
  • Slivered Almond
  • Walnut Pieces
  • Mini Round Potatoes
  • Goat cheese crumbled or motz (either one works)

For Dressing:

  • 1/4 cup maple syrup
  • 1/4 cup Olive Oil
  • 2 Tbsp Apple Cider Vinegar
  • 1 Tbsp Dijon Mustard
  • salt and pepper to taste
  • 1 tsp lemon
  • 1/2 garlic clove
    • side note: i swapped out the lemon and garlic and used Chosen Foods Lemon Garlic sauce and did about 2 tsp)
    • Optional: Add grilled chicken, avocado, tomatoes, etc


  1. Preheat oven to 400 (Roast)
  2. Cut round potatoes in 1/4s 
  3. Coat with oil and toss with salt and pepper
  4. Spread on lined sheet pan and roast for 30-35 minutes- shaking half way through
  5. While potatoes are roasting -- throw arugula into bowl, add chopped strawberries and cheese
  6. Make dressing by adding everything and whisking or put in a jar and shake until completely mixed. Add or remove things to make it taste as desired. 
  7. Put walnuts and almonds on a baking sheet and lightly top with the dressing (just a little to give the nuts a sweet taste) Once yo.u take the potatoes out, change oven to broil and broil the nuts for a few minutes until browned. 
  8. Toss salad with little dressing (dont over-dress), top with nuts and shake until fully mixed!