Just made some gnocchi or potato pancakes? Use the leftover potato skins in this delicious and nutritious baked potato skins and arugula salad.
Gnocchi or potato pancakes are best when the mashed potato ingredient is quite dry. The ideal way to do that is the bake them in their skins rather than boil them. Once you have scooped the potato flesh out, what do you do with the skins? They do make great snacks with a chilli, mayo, or sour cream dipping sauce. And, of course, the baked potato skins make a great salad.
Not only are they crispy, crunchy, and delicious, potato skins are very nutritious, containing a lot of fibre as well as vitamins and minerals. Check out this article for more on that. Or this abstract for a more scientific perspective. They mentioned the use of potato skins in bread making. That is definitely something that has gone on to the to-do list.
I used arugula/roquette/rocket leaves for this salad. Arugula leaves are very healthy, though they are a little bitter. Combining them with the potato skins, tomato, and dressing creates a synergistic balance.
Need some recipes that result in excess potato skins? Try the potato pancakes here, or the gnocchi here.
Baked potato skins and arugula salad
Ingredients
- 5 roasted potato skins
- 2 cups arugula roquette leaves (tightly packed)
- 3 tomatoes
- 3 Tbsp delectabilia salad dressing
Instructions
- Dice the potato skins and tomatoes into bite sized pieces.
- Toss the potato skins, tomatoes, and arugula leaves in a salad bowl.
- Immediately before serving, drizzle with delectabilia salad dressing.
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