Potato Arugula Salad recipe

6 servings

1 1/2 pounds red potatoes, cubed

3 tablespoons white vinegar

2 cloves garlic, minced (optional)

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 cup olive oil

1 bunch arugula - rinsed, dried and torn

Bring a large pot of salted water to a boil.

Add potatoes and cook until tender but still firm, about 15 minutes.

Drain, and cool.

Transfer to a large bowl.

Meanwhile, mix vinegar, garlic, salt, and pepper in a mixing bowl.

Drizzle in olive oil, whisking until mixture thickens.

Toss potatoes with vinegar and oil mixture and arugula.

Serve at room temperature.