Country Potatoes with arugula and dijon-shallot vinaigrette

By carinem25

Ingredients

• 1 1/4 lb. red potatoes, quartered
• 3 T. shallots, minced
• 3 T. white wine vinegar
• 2 T. olive oil
• 1 T. dijon
• 1 t. sugar
• salt and pepper to taste
• 3 c. arugula

Preparation

Step 1

Boil potatoes in salted water over high until tender, 8 minutes. Drain, rinse, and then spread on a baking sheet and chill until completely cold (can make 1 day ahead)

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

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