Dana Slatkin

Baby Potato Salad with Arugula, Pine Nuts, Poached Egg and Smoked Paprika Vinaigrette

salad potatoes argula manchego

Photo credit: Jessie Spartano

Much of my summer cooking inspiration comes from my hikes here in the mountains. Just about every day, I trek along rivers, up waterfalls, beside streams and through fields of wild flowers. It’s dreamy, and I pinch myself each time I get to behold such beauty.

For those few hours when I’m alone with nature, my mind always seems to wander back to food. On a recent hike up a rocky riverbed, wild leaves poking up towards the sun reminded me of arugula; multi-hued stones morphed into potatoes. On the way home, I stopped at the market and picked up the ingredients for my lunch.

I love a potato salad like any good American, but traditional recipes can be heavy and monotone. Add a few interesting goodies to the spuds and they transform into a one-bowl meal.

This is a warm, fork-and-knife salad. As soon as the potatoes are cooked through (never al dente please!), transfer them to a large bowl with the arugula, capers and dressing and toss together. The greens will wilt and your salad will coalesce into a wild and flavorful mess. I cooked the eggs in ramekins right in the steamer basket (it took about 2 minutes), but you could also microwave them for thirty seconds or poach them, of course. Vegans, substitute avocado and (dare I suggest?) Baco-bits or your favorite meatless protein.

With plenty of trails and adventures still to fit in this summer, you may not find yourself in the kitchen very often. Me neither. But it’s always a good place to come home to.

Hope summer’s treating you all well. Enjoy every minute!

Here are some more Farmgirl Summer Favorites!

Fresh Basil Vinaigrette

Strawberry Kale & Quinoa Salad with Cranberries, Nuts & Margarita Dressing

Summer Vegetable Ceviche

Halibut Baked in Parchment with Summer Squash, Cherry Tomatoes and Lemon Thyme

Summer Vegetarian Jambalaya

Summer Vegetable Fried Rice

10 Ways to Enjoy Summer Corn and Zucchini

Refreshing Summer Fruit with Raspberry Mint Sauce

Sugar-free Apricot Compote

Nectarine and Apricot Chutney

Strawberry Rhubarb Cobbler


Have you entered the June/July Giveaway? You still have plenty of time to win a bounty from Kyocera! Enter as many times as you wish here.

The Farmgirl Shop is open all summer! Need a unique hostess gift or a kitchen sprucer-upper? Look no further…

I will be back in the Farmgirl Kitchen in September. Make sure you are a Subscriber (enter your e-mail in the box on the left column) so you can be first to get the Fall Cooking Class Schedule!

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