Potato Arugula Salad
1 1/2 pounds red or blue potatoes, cubed
1 bunch arugula - rinsed, dried and torn
2 cloves garlic, minced (optional)
3 tablespoons white vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup olive oil
1Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes.
2 Drain, and cool. Transfer to a large bowl.
3 Meanwhile, mix vinegar, garlic, salt, and pepper in a mixing bowl. Drizzle in olive oil, whisking until mixture thickens.
4 Toss potatoes with vinegar and oil mixture and arugula. Serve at room temperature.