Arugula and Potato with Garlic Vinaigrette

• 1 1/2 pounds red skinned potatoes cubed
• 3 tablespoons white vinegar
• 2 cloves garlic minced, optional
• 1/2 teaspoon salt or to taste
• 1/4 teaspoon black pepper freshly ground, or to taste
• 3 tablespoons olive oil, extra-virgin
• 1 bunch arugula (roquette) rinsed, dried and torn

1. Bring a large pot of salted water to a boil.
2. Add potatoes and cook until tender but still firm, 14 to 16 minutes.
3. Drain, and cool.
4. Add to a large salad bowl.
5. Meanwhile, whisk together vinegar, garlic, salt, and pepper in a medium bowl.
6. Drizzle in olive oil, whisking until mixture thickens and well blended.
7. Add arugula into the salad bowl.
8. Pour the vinaigrette over the potato and arugula in the salad bowl, gently toss until evenly coated.
9. Serve.

red skinned potatoes, white vinegar, garlic, salt, black pepper, olive oil, arugula

Taken from recipeland.com/recipe/v/arugula-potato-garlic-vinaigret-51501 (may not work)