Winters Warm Potato Salad

Winters Warm Potato Salad
  • 6Servings


  • 1/4 cup vegetable oil
  • 1 1/2 pounds red bliss potatoes, cut into 1-inch cubes
  • 1 tablespoon finely chopped fresh ginger
  • 1 clove garlic, finely chopped
  • 1/2 teaspoon cumin seeds
  • 1/4 teaspoon ground turmeric
  • 5 cups baby arugula


Heat oil in large skillet over medium heat. Add potatoes, ginger, garlic, cumin and turmeric; cook, stirring, 3 minutes. Add 2 cups water, cover and cook until potatoes are tender, about 10 minutes. Raise heat to high, uncover and cook until liquid is reduced to 1/4 cup, about 8 minutes. Stir in arugula to wilt; season.