Potato and Arugula Salad

2 pounds Russets or small re potatoes

1 cup diced red onions

about 1/2 cup extra-virgin olive oil or lemon infused olive oil

2 Tbsp white wine vinegar

salt and pepper

2 bunches fresh arugula, leaves removed and chopped if large

Boil potatoes until tender. Peel if desired and cut into bite-sized chunks while still warm. Place in bowl with onions.

Whisk oil with vinegar and salt and pepper. Pour over potatoes, toss and add arugula leaves. Toss again. Serve at room temperature.

Serves 6 to 8.