Jillian Michael's Potato Salad

This potato salad was probably the biggest hit at our recent Creative Cooking class (thanks, Janice Trotter for making this and the Grilled Lemon Chicken with Kalamata Olives- also from this cookbook.)  I haven't wanted to post this because I forgot to take a picture of it....but so many people are requesting it, I'll have to add the picture later.  You will love this salad....potato salad without the mayo and freshness galore.  It's a 5 star!

 

This is taken from Jillian Michaels's Master Your Metabolism cookbook.

 

Jillian Michael's Potato Salad

Ingredients

• 2 servings champagne vinegar (Janice used a white balsamic)
• 1 tsp dijon mustard
• 1/3 cup olive oil
• 3/4 tsp salt
• 1 lemon yields fresh squeezed lemon juice
• 1 tsp lemon peel zest of one lemon (remember she showed us a great new way to squeeze a lemon. Cut the lemon in half, dig your fingers into about the center and dig in, pulling to one side and squeese. Continue around the lemon, then turn lemon inside out to get all the juices.)
• 1 cup chopped celery
• 8 cloves garlic, (1 large head) cloves separated and chopped
• 3 tbsps chopped scallion greens
• 3 lbs russet potatoes, scrubbed and cut into 3/4-inch pieces (Janice used red potatoes)
• 2 oz arugula leaves, stems trimmed, leaves coarsely chopped (2 cups)

Directions

1. Place the arugula in a large mixing bowl.
2. In a large saucepan, place the potatoes, garlic, and 1/4 teaspoon of the salt, and add cold water to cover. Bring to a boil. Reduce the heat and simmer, partially covered, until the potatoes are just tender, about 5 minutes. Drain well and transfer to the bowl with the arugula.
3. Meanwhile, pour the lemon juice into a glass measuring cup. Add enough vinegar to make 1/4 cup. Pour into a small mixing bowl. Add the mustard, grated lemon zest, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper. Whisk to combine. Whisking constantly, pour in the olive oil in a steady stream.
4. Pour the vinaigrette over the potatoes and toss gently. Set aside to cool for 30-60 minutes, and then refrigerate until cold.
5. Stir in the celery and scallion greens. Taste for seasoning,

(note: we actually had this salad room temperature and it was still delicious!)