Okay, it’s just arugula. I mean this recipe isn’t just arugula – but if you only clicked this because you wanted to know what rocket is, you can quietly see yourself out because it’s just arugula and I’m just being…British? Because FYI they call arugula ‘rocket’ in England and some other places, probably.
Oh, did someone mention England? Just me? Well we’re going to talk about it anyway because I’m going (back!) in 15 days. I’m also going to Paris but I don’t know if they call it rocket in France BECAUSE I DIDN’T BOTHER TO LOOK IT UP SO IT’S NOT PERTINENT INFORMATION! The last time I was in London was six years ago and I am more than ready to go back.
This time is a little different though, because I’ll be traveling with Andrew. The first time I went to London was for an internship at a small contemporary art publication. When I left America at the beginning of the summer, Andrew and I had been on 2-3 dates (it’s hazy) and had no firm plans to continue since I, you see, was leaving.
I can tell you’re obviously here for mild romance and not for a hot potato salad so I’ll continue. Andrew and I continued our – digital courtship? No, that sounds deviant and creepy. We started talking with more and more frequency online. Because of the time difference, he was usually just getting off work and I was just getting back from the pub. Eventually I came home and we’ve been together ever since.*
I’m sure I’ll talk a little more about the trip at some point but we need to get to the main event: the potato salad with all that rocket/arugula bullshit. There are a couple things going on in here you might want to know about.
First, in the dressing there is labne – a middle eastern yogurt cheese that tastes like the delicious marriage of cream cheese and creme fraiche. I would rather smear this on a bagel than cream cheese and I refuse to apologize for it unless my mother applies a gentle amount of Jewish guilt (in which case I am so deeply sorry it will never happen again!). This stuff can be found at middle eastern grocery stores and some specialty food shops. Quark cheese would be the best substitute, followed by sour cream or creme fraiche. Full-fat yogurt will work, too.
Another thing you might not be familiar with is the Styrian pumpkin seed oil. This blackish-green Austrian oil is seriously nutty, toasty, a little sweet and seriously rich. I’ve never had anything quite like it and there is no substitute. I found some at Central Market in Houston, but I imagine you can find it in some corner
Lastly, there’s the actual arugula. You want to use the adult arugula you find in bunches, not the baby arugula that comes in bags. That tiny stuff is too delicate to hold up to a warm salad and it will get sad and soggy very quickly.
Once you get this salad together, it’s tangy and nutty and fresh and rich and garlicky all at the same time. It’s pretty great, and yes you can use light mayo I don’t care.
* There is much more to it, but if I told you everything now what would be left for my romantic memoir: Love and Longing at a Whataburger?
| Prep Time | 10 minutes |
| Cook Time | 30-45 minutes |
| Servings |
|
- 1.5-2 lb yukon gold potatoes
- 3-4 T labne or quark cheese
- 2 T mayo
- 1 T Styrian pumpkin seed oil
- 2 T white wine vinegar
- 2-3 garlic clove grated
- kosher salt + pepper to taste
- 1-2 T unsalted butter
- 1 bunch arugula stems trimmed
- 1/4 cup sunflower seeds toasted (or pepitas)
Ingredients
|
|
- put your potatoes and a couple large pinches of salt in a pot and cover with water. Bring to a boil and cook until tender when pierced with a fork (10-15 for baby Yukons and 25-30 for the big guys). Remove from water and cool.
- Combine labne, mayo, pumpkin seed oil, vinegar and garlic in a small bowl and mix until evenly combined. Add salt and pepper to taste.
- Once your potatoes are cool enough to handle, cut into 1ish inch sized pieces (if you're using baby potatoes, just halve or quarter those suckers). Heat the butter in a large nonstick skillet over medium heat and add the potatoes in a single layer, working in batches if needed.
- allow the potatoes to cook untouched for about a minute before stirring and flipping them to other sides. *The potatoes are already cooked, we're just trying to get some seriously crispy outsides* Once you've gotten the potatoes deeply golden browned on a couple sides, transfer them to a mixing bowl.
- While the potatoes are still hot, add the dressing and mix to evenly coat. Add the arugula and mix. Sprinkle the sunflower seeds on top and serve pretty much immediately.
Labne is a yogurt-cheese hybrid that can be found at any middle eastern grocery (and Central Market in Houston). The closest substitute is Quark cheese, followed by sour cream or creme fraiche. Full-fat yogurt would also work in a pinch.
Styrian pumpkin seed oil is a deep, blackish-green miracle from Austria that has a delicious roasty, nutty, slightly sweet, rich flavor. There is nothing like it. I've seen it at Central Market in Houston and I'm betting it's available on the internet as well.
I need to stop reading this site at midnight. I want to get out of bed and make potato salad! Crazy! Definitely going to try Rocket Potato salad. But not at midnight.
probably not the best choice but definitely a delicious one 🙂 !