From: MyRecipes

Ingredients:

• 2 lbs Yukon gold potatoes, peeled and cut inch 1-inch pieces
• 7 teaspoons extra virgin olive oil, divided
• 1/2 cup finely chopped shallots (about 3 small)
• 1 & 1/2 Tbsp sherry vinegar
• 2 tsp stone-ground mustard
• 1 tsp grated lemon rind
• 1 tsp fresh lemon juice
• 3/8 tsp salt
• 1/4 tsp freshly ground black pepper
• 2 & 1/2 cups loosely packed arugula

Place potato pieces in a medium saucepan; cover with cold water to 2 inches above potatoes. Bring to boil over medium-high heat. Reduce heat to medium and gently simmer 10 minutes or until potatoes are tender. Drain potatoes.

Heat small skillet over medium-high heat. Add 1 tsp oil to pan; swirl to coat. Add shallots to pan; saute 3 minutes or until lightly browned, stirring occasionally. Remove from heat.

Combine shallots, vinegar, mustard, lemon rind, lemon juice, salt and black pepper in a small bowl, stirring well with a whisk. Gradually add remaining 2 Tbsp oil, stirring constantly with a whisk until combined.

Drizzle dressing over warm potatoes; toss gently to coat. Cool completely.

Makes 6 servings