Ingredients
1 1/4 lb red potatoes, quartered
3 Tbsp minced shallots
3 Tbsp white wine vinegar
4 Tbsp olive oil, divided
1 Tbsp Dijon mustard
1 tsp sugar
1/2 tsp each kosher salt and black pepper
3 cups arugula
Preparation
BOIL potatoes in a saucepan of water over high heat until tender - 8 minutes. Drain, rinse, and spread on a baking sheet; chill until cold.
WHISK together shallots, vinegar, oil, Dijon, sugar, salt, and pepper 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, 10-15 minutes more. Toss warm potatoes with vinaigrette and arugula until coated.
