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Spring Arugula and Potato Salad with Tuna

5 from 1 vote
Prep Time 10 minutes
Cook Time 25 minutes
Servings 4 people

Ingredients

  • 1 pound spring potatoes, halved
  • 2 tablespoons extra virgin olive oil + more to drizzle
  • 1 teaspoon dried oregano
  • ½ teaspoon garlic powder
  • salt and pepper
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon red wine vinegar
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon honey
  • 6 cups baby arugula
  • 2 (5-ounce) cans wild albacore tuna in water, drained
  • 1 cup quartered grape tomatoes
  • 1/3 cup crumbled feta cheese

Instructions

  • Preheat the oven to 425degrees. Lay the potatoes out on a rimmed baking sheet and drizzle with olive oil and season with oregano, garlic powder, salt, and pepper. Toss to coat.Bake for 25 minutes or until fork tender, shaking the pan halfway through.
  • Meanwhile, prepare the dressing. In a dressing shaker or small bowl, whisk together 2 tablespoons of the olive oil, lemon juice, red wine vinegar, Dijon mustard, honey, salt, and pepper. Set aside.
  • When potatoes are done, divide the arugula into bowls, top with tuna, tomatoes, potatoes, feta, and drizzle over with dressing. Serve.