Name: Smoked Oyster and Potato Salad with Arugula
Cook time: 30 min
Total time: 30 min
Yield: Serves 2
Ingredients: 3/4 pounds 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-ounce can smoked oysters, drained; 2 tablespoons coarsely chopped fresh flat-leaf parsley; 2 cups arugula or Bibb lettuce leaves

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Smoked Oyster and Potato Salad with ArugulaEllen Silverman

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.)

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.

Recipe notes

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