Country Potatoes with Arugula and Dijon Shallot Vinaigrette

Country Potatoes with Arugula and Dijon Shallot Vinaigrette::

Makes 4 cups; total time: 1 hour

Boil and Chill:

- 1 1/4 pound red potatoes, quartered

Whisk Together:

- 3 T. Shallots, minced

- 3 T. white wine vinegar

- 2 T. Olive Oil

- 1 T. Dijon mustard

- 1 t. sugar

- salt / pepper to taste

- Saute in 2 T. Olive Oil; toss with chilled potatoes, dijon vinaigrette, 3 cups arugula

Directions:

Boil potatoes in salted water in a saucepan over high heat just until tender, about 8 minutes. Drain, rinse, then spread on a baking sheet and chill until completely cold (potatoes may be made up to 1 day ahead).

Whisk shallots, vinegar, oil, mustard, sugar, salt and pepper together in a large bowl until combined.

Saute chilled potatoes in a cast iron skillet over medium heat in 1 layer until browned on 1 side, about 10 minutes. Stir potatoes and continue to brown until crisp, about 10-15 minutes more and arugula until coated.