This is not your usual red potato salad, and that’s a very good thing. Cream, whole-grain mustard and arugula make it the perfect mix of smooth and spicy. It’s served warm and is a great way to class-up your weeknight dinners. Cuz we’re all about the class here.
2 pounds red potatoes
salt to taste
1/2 cup heavy cream
1/2 cup chicken stock
2 tablespoons of whole-grain Dijon mustard
cracked black pepper
1/4 to 1/2 pound of arugula
- Boil potatoes in salted water, until they are tender, about 30 to 40 minutes. Drain them and let moisture steam off. When they are cool enough to handle, cut them into 1/2 inch thick slices.
- In a medium saucepan, add cream, stock, and mustard. Reduce by one-third over medium high heat, about 5 minutes.
- Add potatoes and toss to coat. Stir in butter and season with salt and pepper to taste.
- Bring the cream comes to a simmer, add the arugula and continue to cook until arugula is completely wilted (about 30 seconds). Serve up.