This is a light version of potato salad, showcasing the sweet flavor of new potatoes and adding a little zest with the arugula. It can be served warm or at room temperature.
8 to 12 small to medium size new potatoes, such as Yukon Gold, or fingerlings, about 1 1/2 pounds
2 – 4 Tbsp extra virgin olive oil
1 Tbsp white wine or Champagne vinegar
1/2 tsp kosher salt or coarse sea salt
1/2 tsp freshly ground black pepper
2 cups baby arugula leaves
1/4 cup whole or pitted oil-cured black olives
In a large saucepan, cover the potatoes with 2 inches of water and bring to a boil over high heat. Reduce the heat to low, cover, and simmer until just barely tender when pierced with the tines of a fork, about 20 minutes. Do not overcook.
Drain and when cool enough to handle, but still warm, cut into 1/2-inch slices. Place the slices in a bowl, add 2 tablespoons of the olive oil, vinegar, salt and pepper. Gently turn to coat. Add half the arugula leaves, and gently turn again.
On a serving platter or individual plates, arrange the remaining arugula leaves and top with the potato mixture, then garnish with the olives. If desired, drizzle with the remaining olive oil.
Serves 6 – 8.
