Today I am venturing to one of my favorite spots in San Francisco, Dolores Park. Dolores Park is beautiful and amazingly fun on weekend afternoons. Dozens of people and their pets come out and enjoy yard games, picnics, and cocktails while enjoying the art of people watching. Looking for something fun and different to include in my picnic lunch, I decided to make this roasted potato and arugula salad. It is the perfect accompaniment to any meal, twisting the old potato salad into something funky and original that will have you begging for more!

Roasted Potato and Arugula Salad

2 cups fingerling potatoes (chopped into 1/2 inch chunks)
1 1/2 tablespoon Extra Virgin Olive Oil
1 teaspoon Kosher Salt
1/2 tablespoon fresh Rosemary (finely chopped)
1 medium sized scallion (finely chopped- I used a mandolin)
2 packed cups of Arugula
1/2 tablespoon dijon mustard
juice of 1 medium lemon
salt and pepper to taste

Preheat oven to 400 degrees

Mix chopped potatoes, olive oil, salt, chopped rosemary, and the chopped scallion together making sure everything is equally coated with oil. Roast in preheated oven for 30 minutes.

Mix dijon mustard and lemon very well and set aside.

Add arugula to large bowl, stir in roasted potatoes and toss with mustard/ lemon mix. The oil from the potatoes will add extra flavor to the salad and the arugula will wilt slightly! The salad will be delicious immediately, but reaches it’s highest flavor potential if it is served after setting in the refrigerator for a few hours!