Backyard to plate. That is what we’re enjoying these days. We’re finding more and more edible treasures and arugula was one of them. And lots of it as you can see from the photo below. I read that when arugula starts to flower it can take on a strong bitter taste, but the leaves we gathered tasted just fine. I’m really having fun because as I mentioned in my last post this whole yard thing is totally new to me. Just yesterday I planted a tomato plant, and honestly I can’t remember when or if I’ve dug a hole in the ground, I’m sure at some point in my childhood, but it felt brand new and really good! I’m looking forward to seeing it grow.

This potato salad recipe is a variation on one I posted last year, the arugula is a new addition and the dressing is a bit different, I used whole grain mustard which gives some nice texture and the tahini makes for a creamy nutty flavor.

I love potato salads and I’m really happy with how this came out.

I’ve been photographing in the kitchen as I mentioned in my last post and various places around the house, I’m not used to having windows on all sides of home so there are a lot of possibilities for window light! You really only need one good window for food photography but it is certainly nice to have options at different times of the day.

More to come as I continue my hunt through the yard and see what else I can find, there are lots and lots of weeds to contend with but we’ve discovered some mint, some type of berries (they’re looking like raspberries!) and our neighbor informed us we have a hop vine, which can only mean home brewed beer.

Potato + Arugula Salad

1 1/2 lbs Potatoes
2 cups arugula
1/4 cup fresh dill, chopped
2 scallions, thinly sliced
1/3 cup olive oil
Juice of 1 small lemon (about 3 tablespoons)
1 tablespoon Tahini butter
Pinch of dry coriander
1 teaspoon whole grain Dijon mustard
Salt & pepper to taste

Place potatoes in large pot filled with water, bring to a boil and simmer for about 15 minutes or until tender. Rinse under cold water and allow to cool. Peel and slice potatoes into 1” cubes. In a small bowl whisk together the lemon juice, tahini butter, mustard and coriander, slowly add olive oil to emulsify.

In large serving bowl add arugula, scallions and dill along with the dressing and mix well, add potatoes and gently toss until well combined.