Potato, Pepper And Arugula Salad

• 1 pound tiny new potatoes
• 1 bunch arugula to yield 1 1/2 cups coarsely cut and tightly packed
• 1 large roasted red pepper
• 2 tablespoons light mayonnaise
• 2 heaping teaspoons capers
• A few shakes salt
• Freshly ground black pepper

1. Scrub potatoes; do not peel.
2. Cook in water to cover until they are tender but firm.
3. Wash and trim stems from arugula, and dry it; cut coarsely.
4. Rinse and dice red pepper.
5. In serving bowl, mix mayonnaise, capers and red pepper.
6. When potatoes are done, run under cold water; slice and mix with mayonnaise, and add arugula.
7. Season with salt and pepper.

potatoes, arugula, red pepper, light mayonnaise, capers, salt, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/5802 (may not work)