Bonnie Stern - 'Friday Night Dinners' (pg 251)

Ingredients

• 3 lb small Yukon Gold potatoes or red potatoes, cut in half if large
• 2 tbsp extra-virgin olive oil
• 2 tsp kosher salt
• 1 tbsp sherry vinegar
• 2 cloves garlic, minced
• 1/2 tsp kosher salt
• 1 tbsp grainy mustard
• 1/4 cup extra-virgin olive oil
• 2 tbsp chopped fresh parsley
• 4 cups baby arugula

Directions

1. In a large bowl, toss potatoes with oil and salt. Spread in a single layer on a parchment-lined baking sheet and roast in preheated 425 oven for 40-45 minutes or until browned, crisp and tender.

   2. Meanwhile, in a large bowl combine vinegar, garlic, salt and mustard. Whisk in oil. Stir in parsley.

   3. Add hot potatoes to dressing and toss. Serve warm or at room temperature on a bed of arugula.