Active time: 30 min Start to finish: 30 min


We thought of this dish as a main course for lunch, but it would also be great for dinner, particularly with grilled steak. (Serves four as a starter
or side dish.)

Serves 2.

INGREDIENTS

  • 3/4 lb small red potatoes (about 2 inches in diameter)
  • 1 celery rib, thinly sliced
  • 1/4 red onion, thinly sliced
  • 2 tablespoons extra-virgin
    olive oil
  • 2 tablespoons fresh lemon juice
  • 3 3/4-oz can smoked oysters, drained
  • 2 tablespoons coarsely chopped fresh flat-leaf parsley
  • 2 cups arugula or bibb lettuce leaves

    DIRECTIONS

    Boil potatoes in salted water to cover by 1 inch for 12 to 15 minutes or until just tender, then drain. When potatoes are cool enough to handle, cut into 1/3-inch-thick slices.


    Toss potatoes together with all remaining ingredients except arugula and season with salt and pepper. Serve potato salad over arugula.

    Cooks’ notes:
    • Canned oysters can vary widely in size, depending on the brand. We used Bumble Bee canned oysters when testing this recipe.


    • potatoes may be cooked 1 day ahead, cooled, and kept chilled, covered.