In early summer 2011, the LCBO’s lovely Food and Drink magazine featured a recipe that I just can’t get enough of. Who would have thought that the combination of potato, avocado and arugula would be so amazing…? Ok, so it’s not so far-fetched, but it’s definitely a new summer staple.

Potato Salad with Avocado and Arugula

3 lbs (1.5 kg) small new potatoes
¾ cup (175 mL) light sour cream
¾ cup (175 mL) light mayonnaise
1½ tsp (7 mL) salt
¼ tsp (1 mL) freshly ground black pepper
½ cup (125 mL) finely diced red onion or thinly sliced green onions or snipped chives
1 large or 2 small ripe avocados
3 to 4 cups (750 mL to 1 L) baby arugula, coarsely chopped
Several cherry or grape tomatoes, optional