Ingredients
1 LB new potatoes, washed, skin on
½ small red onion, chopped
¼ cup extra virgin olive oil
2 tablespoons wine vinegar
salt and pepper
1 garlic clove, minced
about 2 cups baby arugola, washed and dried
Preparation
Place the potatoes in a pot, cover them with cold water, add salt and cook gently till tender. Drain and let cool slightly, then cut into bite size pieces, place them in a large bowl, and add onion, garlic, oil, vinegar and generous pepper. Bring to room temperature; adjust for seasoning then toss gently with the arugola.
