Smoked Oyster and Potato Salad with Arugula Recipe-February 2024-www.zdask.com

　　Active Time

　　30 min

　　Total Time

　　30 min

　　We thought of this dish as a main course for lunch, but it would also be great for dinner, particularly with grilled steak. (Serves four as a starter or side dish.)

Ingredients

Serves 2

　　3/4 pounds small red potatoes (about 2 inches in diameter)

　　1 celery rib, thinly sliced

　　1/4 red onion, thinly sliced

　　2 tablespoons extra-virgin olive oil

　　2 tablespoons fresh lemon juice

　　3 3/4-ounce can smoked oysters, drained

　　2 tablespoons coarsely chopped fresh flat-leaf parsley

　　2 cups arugula or Bibb lettuce leaves

Step 1

Boil potatoes in salted water to cover by 1 inch for 12 to 15 minutes or until just tender, then drain. When potatoes are cool enough to handle, cut into 1/3-inch-thick slices.

Step 2

Toss potatoes together with all remaining ingredients except arugula and season with salt and pepper. Serve potato salad over arugula.

　　Cooks' notes:

　　· Canned oysters can vary widely in size, depending on the brand. We used Bumble Bee canned oysters when testing this recipe.

　　· Potatoes may be cooked 1 day ahead, cooled, and kept chilled, covered.