New Potato & Arugula Salad with Black Olives

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.