We thought of this dish as a main course for lunch, but it would also be great for dinner, particularly with grilled steak. (Serves four as a starter or side dish.)
Ingredients
3/4 pounds small red potatoes (about 2 inches in diameter)
Boil potatoes in salted water to cover by 1 inch for 12 to 15 minutes or until just tender, then drain. When potatoes are cool enough to handle, cut into 1/3-inch-thick slices.
Toss potatoes together with all remaining ingredients except arugula and season with salt and pepper. Serve potato salad over arugula.
