Rainbow Potato Arugula Salad
Prep: 30 mins
Cook: 20 mins
Serving: makes 6 servings
3 lbs of various small colored potatoes. (white, red, and blue work wonderfully)
Bunch of baby arugula
½ cup good extra-virgin olive oil
¼ cup of red wine vinegar
1 tablespoon of coarse Dijon mustard
6 cloves of fresh garlic, finely diced
Salt and Pepper to taste
Bunch of green onion diced
½ cup of chopped fresh Italian parsley
1 tablespoon chopped fresh thyme
Boil potatoes in a stock pot filled with water, until tender. Potatoes should be fork-tender but avoid mushy. Drain and let cool enough to be handled. (They tend to cook slightly more when removed from the water.)
While you wait for the potatoes to cool, make the dressing. Mix all ingredients except the last three. Shake in a mason jar or whisk thoroughly.
Cut potatoes into quarters, and add the dressing. Toss to coat. Gently add thyme and parsley to potatoes.
Spread the washed baby arugula in a bowl or platter. Lay potato mixture onto greens. Sprinkle with green onions and freshly grated pepper.
Can be served warm or cold.