Warm Potato Salad with Arugula

• 1 1/2 pounds white potatoes, scrubbed
• 3 1/2 tablespoons extra-virgin olive oil
• Salt
• Freshly ground pepper
• 1 tablespoons grainy mustard
• 2 1/4 teaspoons sherry vinegar
• 1/2 small sweet onion, thinly sliced (1 cup)
• 2 1/2 ounces baby arugula (4 cups)

1. Preheat the oven to 425.
2. Cut the potatoes into 1/2-inch wedges.
3. Scatter the potato wedges on 1 large rimmed baking sheet, drizzle with 1 1/2 tablespoons of the olive oil and toss until coated.
4. Season with salt and pepper and roast for about 25 minutes, until browned and crisp.
5. In a small bowl, whisk the remaining 2 tablespoons of olive oil with the mustard and vinegar and season with salt and pepper.
6. In a large bowl, toss the potatoes with the onion and arugula.
7. Top with the dressing, toss again and serve right away.

white potatoes, extravirgin olive oil, salt, freshly ground pepper, grainy mustard, sherry vinegar, sweet onion, baby arugula

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