Roasted Potato Salad With Arugula

We usually think of a potato salad served cold and in the summer. But by roasting the potatoes and serving them still slightly warm as the companion to peppery arugula and a zingy lemon vinaigrette, a potato salad can be something akin to elegant.


Serves 4 as a side or a starter course.

Ingredients

2 pounds Yukon gold, fingerling or red bliss potatoes -- choose all small potatoes, about 1 1/2 inch each, 3 or 4 potatoes per person
4 cups baby arugula
2 tablespoons extra virgin olive oil for roasting the potatoes and 5 tablespoons for the vinaigrette
1 tablespoon freshly squeezed lemon juice (1/2 medium lemon)
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon salt
Freshly ground black pepper

1. Pre-heat oven to 375° F.
2. Scrub the potatoes but do not peel.  Using a paring knife, remove any marks or bruises.  Toss the potatoes with 2 tablespoons olive oil and spread on a rimmed sheet pan.
3. Bake for about 45 minutes until the potatoes are completely tender and the skin has begun to shrivel.  Remove from the oven and let cool a bit but not completely.  While the potatoes are cooling, make the vinaigrette.
4. In a small bowl combine the lemon juice, red wine vinegar, salt, mustard and several grinds of black pepper.  Use a fork to stir until the salt has dissolved and the mustard is mixed.  Add 5 tablespoons olive oil and continue whisking until the vinaigrette has emulsified.  Pour over the slightly warm potatoes and toss.
5. In a serving bowl place a mound of baby arugula or larger leaves that have been torn into bite-sized pieces.  Arrange the potatoes on top, drizzling any leftover dressing over the arugula leaves.
6. Serve immediately.
   

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