Warm New Potato Salad with Taleggio and Arugula

• 2 pounds small new potatoes, wiped clean
• Salt
• 3/4 pound arugula
• 2 tablespoons extra-virgin olive oil
• 1/2 pound Taleggio or other mild semisoft cheese, thinly sliced
• Freshly ground pepper

1. In a large saucepan, cover the potatoes with cold water, set a lid on top and bring to a boil.
2. Add salt, reduce the heat to low and simmer until the potatoes are tender, 12 to 15 minutes; drain.
3. Preheat the broiler.
4. In a large bowl, toss the arugula with the olive oil.
5. Transfer to a large ovenproof platter.
6. Cut the potatoes in half and arrange on the arugula in a single layer.
7. Top with the Taleggio cheese and season with salt and pepper.
8. Broil for about 1 minute, or until the cheese melts, and serve.

potatoes, salt, arugula, extravirgin olive oil, pound, freshly ground pepper

Taken from www.foodandwine.com/recipes/warm-new-potato-salad-with-taleggio-and-arugula (may not work)