This 4-ingredient Golden Potato Salad with Arugula and Egg is one of our favorite summer salads and too delicious not to eat it all year round! It is so healthy, full of flavor, and as satisfying as your favorite traditional potato salad.
Warm golden potatoes without mayo and with the added benefits of nutritious greens like arugula or kale, and free range eggs, it is one of our go-to easy meals that can be on the table in just 30 minutes! It is also a great vegetarian and gluten free dish.
This favorite potato salad is so versatile. You can add some shredded chicken, avocado, slices of grilled steak, shavings of cheese, or some smoked salmon. For us, it’s a perfect dinner but it also could be part of a larger meal as a side salad or part of a buffet. Check out the 1-minute video tutorial below or skip to step by step instructions!
Step by Step Instructions to Make Arugula Potato Salad with Egg
Salad greens can be washed and dried a day or two in advance and left in an airtight container in the refrigerator.
Step 1: Frying the Eggs
We prefer nonstick pans for frying eggs. Preheat the pan over medium high heat. Add the oil as instructed in the recipe and then add the eggs. If the pan is heated properly the eggs will sizzle a bit.
Season them with some salt and pepper, either flip the eggs about halfway through to cook the other side, or place a lid over the pan. Cook for about three minutes over medium heat. The goal is to get some color on the bottom of the eggs and cook the top at the same time.
After about three minutes take the lid off. The egg white should be opaque and the when gently touched the yolk should be firm but still a little springy. Now slide the eggs onto a plate to cool. Feel free to cook the eggs less or more depending on your preference. Return the pan to the heat to cook the potatoes.
Step 2: Cooking the Potatoes
We like the flavor and texture of yukon gold potato for this egg and potato salad with greens. Place the remaining oil in the pan and add the peeled and cut potatoes.
Season the potatoes with salt and pepper and give them a stir. Now place the cover on the pan. Using a lid will greatly reduce the cooking time but it is not mandatory. They will brown and steam at the same time with the lid. If you don’t have the lid you’ll have the cook the potatoes a little longer and may have to reduce the heat a bit so they don’t get too brown too quickly.
Start with the heat at medium high, but be prepared to lower the heat if the potatoes are browning too quickly. Every 3 to 5 minutes you’ll want to stir the potatoes so they brown evenly. After about 15 minutes they should be fully cooked or close to it. You can use a fork or a small knife to pierce a piece of potato. If they go into the potato with little pressure they are tender and cooked.
Turn off the heat and transfer them to the serving bowl to cool for about 3-5 minutes. They should be warm when mixing the salad but if they are too hot they will wilt the arugula too much.
Tossing the Potato Salad
Here’s the easy part. Using your favorite dressing, store bought or homemade, it’s time to dress the salad. We like our yummy 5 minute honey mustard dressing ( which can be made ahead and stored in the fridge for weeks ) for this arugula potato salad.
Place the greens in the serving bowl with the potatoes. Cut the eggs into 3/4 to 1 inch squares and spread on top of the greens. Next pour the dressing and toss all of the ingredients to coat them well. Season the salad with a bit of salt and black pepper to taste if needed.
Helpful Tips and Frequently Asked Questions
What else can I add to this potato salad?
If you want it to be more substantial feel free to add some shrimp, shredded chicken, or even some steak. You can also top it with some shaved parmesan or cheddar cheese. Fruit is also a nice touch that adds brightness. We like thin shavings of pear, peach, or apple. We also add shaved raw fennel when we have it in the garden and sometimes small cubes of avocado for richness and substance. Slices of radish are also nice for color and crunch.
Golden Potato Salad with Arugula and Egg Recipe
Our favorite 4-ingredient 30-minute golden potato salad recipe with egg, nutritious greens like arugula or kale, and no mayo, is so healthy and as satisfying as the best traditional potato salad! Video and easy step by step instructions!
- 7 ounces arugula leaves, cleaned
- 1 ½ pounds yukon gold potatoes (4-5 medium sized potatoes)
- 4 each large eggs
- 2 tbsp olive oil
- ¼ cup honey mustard dressing or dressing of your choice
- Salt and pepper to taste
Peel and cut potatoes into squares approximately ½” x ½” x ¼”. The size is not so important but you want them to be fairly consistent so they cook evenly.
Place large frying pan over medium high heat. Add 1 tbsp of oil. Add the eggs to the pan and season with salt and pepper. Flip the eggs OR cover the pan and cook for about 3 minutes until the egg white is opaque and the yolks are firm. Remove from the pan to cool.
Add the remaining oil to the pan and add the potatoes. Season with salt and pepper. Cover the pan and turn the heat to medium.
Every 3-4 minutes stir the potatoes and adjust the heat so they are sizzling but not browning too fast. It will take about 15 minutes for the potatoes to be fully cooked. You can test them by piercing with a fork. The fork should go into the potato easily.
Remove the pan from the heat when the potatoes are tender and allow to cool slightly.
Add the arugula to your salad bowl. Cut the eggs into 3/4 to inch squares and add to bowl. Place the warm potatoes in bowl. Drizzle on the dressing, sprinkle with a pinch of salt and some fresh ground pepper if desired, and toss before serving.
Happy cooking! Check out our other yummy, easy and healthy recipes here!