If you are feeding a crowd this is a great recipe. Honestly I really liked the potatoes mixed with the vinaigrette. If you are not going to eat it all at one sitting, only combine what you need for that meal and keep it all separate. Overall it’s different and a great side dish.
Warm Potato Salad with Arugula
(Adapted from Food & Wine)
3 pounds white potatoes, scrubbed
1/4 cup plus 3 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
2 tablespoons grainy mustard
1 1/2 tablespoons sherry vinegar
1 small sweet onion, thinly sliced
5 ounces baby arugula (6 cups)
Preheat the oven to 425°. Cut the potatoes into 1/2-inch wedges. Scatter the potato wedges on 2 large rimmed baking sheets, drizzle with 3 tablespoons of the olive oil and toss until coated. Season with salt and pepper and roast for about 25 minutes, until browned and crisp.
In a small bowl, whisk the remaining 1/4 cup of olive oil with the mustard and vinegar and season with salt and pepper.
In a large bowl, toss the potatoes with the onion and arugula. Top with the dressing, toss again and serve right away.
I like vinaigrette on potatoes rather than mayonnaise. Love pairing them with arugula.