Warm Roasted Potato Salad

• 1 pound Fingerling Potatoes - White Or Purple Or Both - Washed, Dried And Halved
• 3 Tablespoons Extra Virgin Olive Oil, Divided Use (1/3 For Dressing And Remaining For Roasting)
• 2 Tablespoons Dijon Mustard
• 1 Tablespoon Red Wine Vinegar
• 3 Tablespoons Capers, Drained
• 1 cup Wild Baby Arugula
• 2 pinches Kosher Salt and Fresh Ground Black Pepper (to Taste)

1. - Preheat oven to 375. Place halved potatoes on a baking sheet and drizzle with 2 Tablespoons of olive oil. Toss to coat evenly and place into the oven to roast. This should take between 30-40 minutes depending on your oven - it's about 35 in mine. You want the potatoes crisp but not brown/hard outside.
2. - In a large mixing bowl, whisk together Dijon mustard, red wine vinegar, and the remaining 1 Tablespoon of extra virgin olive oil. Set aside until potatoes are done roasting.
3. - When the potatoes are done, quickly toss them in the vinaigrette you've made. Toss gently to coat thoroughly. Allow to sit for 3-4 minutes to absorb all the flavors. Throw in capers and then salt & pepper to taste. Right before serving, add your handful (about 1 cup) of arugula to the potatoes and mix thoroughly. This is delicious warm but could also be served at room temperature - just add the arugula before you serve so it doesn't get mushy or wilted.

potatoes, olive oil, dijon mustard, red wine vinegar, capers, arugula, salt

Taken from tastykitchen.com/recipes/salads/warm-roasted-potato-salad/ (may not work)