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Potato Salad with Mustard Sauce and Arugula


1¼ lbs fingerling potatoes, scrubbed

2 Tbsp apple cider vinegar

2 Tbsp Dijon mustard

2 Tbsp whole grain mustard

2 Tbsp chopped dill pickles

1 Tbsp pickle brine

2 Tbsp chopped dill, plus more for serving

1 cup arugula (can sub spinach)

Olive oil (for drizzling)

Salt and pepper to taste


  1. Place potatoes in a large pot covered with cold water and bring to a boil. Then reduce heat and simmer until fork-tender, 15–20 minutes.

  2. Meanwhile, mix vinegar, Dijon mustard, whole grain mustard, pickles, pickle brine, and 2 Tbsp dill in a large bowl.

  3. Drain potatoes and let cool slightly (the potatoes should be warm when you dress them, which will help them soak up the flavors).

  4. Slice potatoes in half and transfer to bowl with vinegar mixture; season with a dash of salt and pepper and toss to coat. Let cool.

  5. Add arugula and toss to coat. Top with more dill, a good drizzle of oil, and more pepper.

Picture and recipe adapted from:


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