Ingredients
- 2-3 lbs small potatoes or larger ones cut in half
- 1.5 tbsp olive oil
- 1.5 tsp salt
Dressing
- 1 tbsp sherry vinegar
- 2 cloves garlic, minced
- 1/2 tsp salt
- 1 tbsp grainy mustard
- 1/4 cup olive oil
- 2 tbsp chopped fresh parsley
- 3 cups arugula
Instructions
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In a large bowl, toss the potatoes with the oil and salt. Spread in a single layer on a parchment-lined baking sheet and roast in a preheated 425 degree oven for 40-45 minutes or until browned, crisp and tender.
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Meanwhile, to prepare dressing, in a large bowl, combine vinegar, garlic, salt and mustard. Whisk in oil. Stir in parsley.
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Add hot potatoes to dressing and toss. Serve warm or at room temperature on a bed of arugula.