Arugula and Potato with Garlic Vinaigrette
Cooked and cubed potato is mixed with fresh arugula and tossed with garlic vinaigrette!
red skinned potatoes
or to taste
freshly ground, or to taste
olive oil, extra-virgin
rinsed, dried and torn
Bring a large pot of salted water to a boil.
Add potatoes and cook until tender but still firm, 14 to 16 minutes.
Drain, and cool.
Add to a large salad bowl.
Meanwhile, whisk together vinegar, garlic, salt, and pepper in a medium bowl.
Drizzle in olive oil, whisking until mixture thickens and well blended.
Add arugula into the salad bowl.
Pour the vinaigrette over the potato and arugula in the salad bowl, gently toss until evenly coated.