Warm Potato Salad

• 4 -6 potatoes (2 lbs)
• 2 tablespoons minced shallots
• 1 garlic clove, minced
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3 tablespoons cider vinegar
• 1/2 teaspoon Dijon mustard
• 1 tablespoon minced fresh thyme (1 t dried)
• 2 tablespoons small capers
• 12 kalamata olives, pitted
• 1/4 cup olive oil
• arugula, rinsed and stemmed
• ricotta salata, crumbled (can substitute romano or parmesan)

1. scrub the potatoes and peel them if you wish.
2. slice in half lengthwise and cut cross-wise into 1/2 inch thick semi-circles.
3. place them in a pot with salted cold water to cover and bring to a boil.
4. reduce heat, cover and simmer 15-20 minutes, till just tender.
5. meanwhile, in a small bowl, whisk together all of the dressing ingredients.
6. When the potatoes are tender, drain them and place in a serving bowl.
7. pour on the dressing and toss well.
8. serve immediately on a bed of arugula and top ricotta salata.

potatoes, shallots, garlic, salt, pepper, cider vinegar, dijon mustard, thyme, capers, olives, olive oil, arugula, ricotta salata

Taken from www.food.com/recipe/warm-potato-salad-233432 (may not work)