Potato Salad with Lemon Vinaigrette

An excellent accompaniment to your favorite summer sandwiches, grilled meats and seafood.

Directions

  1. Scrub potatoes; cut each in half. In large kettle or Dutch oven, cover potatoes with cold water; add salt. Bring to a boil, covered, over high heat. Reduce heat; simmer until tender when pierced with a fork (10-15 minutes); drain. Transfer to large bowl. Add Lemon Vinaigrette and red onion; toss to coat. Refrigerate, covered, several hours or overnight.
  2. To Serve: Stir in peas, arugula and cheese.
* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.