Warm Potato Salad with Arugula

​foodandwine.com
serves 4-6
​Ingredients

• 1 1/2 pounds potatoes, scrubbed
• 3 1/2 tablespoons extra-virgin olive oil
• Salt
• Freshly ground pepper
• 1 tablespoons grainy mustard
• 2 1/4 teaspoons sherry vinegar
• 1/2 small sweet onion, thinly sliced (1 cup)
• 2 1/2 ounces baby arugula (4 cups)

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Preparation​​

1. Preheat the oven to 425°. Cut the potatoes into 1/2-inch wedges. Scatter the potato wedges on 1 large rimmed baking sheet, drizzle with 1 1/2 tablespoons of the olive oil and toss until coated. Season with salt and pepper and roast for about 25 minutes, until browned and crisp.
   
2. In a small bowl, whisk the remaining 2 tablespoons of olive oil with the mustard and vinegar and season with salt and pepper. In a large bowl, toss the potatoes with the onion and arugula. Top with the dressing, toss again and serve right away.
   

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