Warm Roasted Potato Salad

- Preheat oven to 375. Place halved potatoes on a baking sheet and drizzle with 2 Tablespoons of olive oil. Toss to coat evenly and place into the oven to roast. This should take between 30-40 minutes depending on your oven – it’s about 35 in mine. You want the potatoes crisp but not brown/hard outside.

– In a large mixing bowl, whisk together Dijon mustard, red wine vinegar, and the remaining 1 Tablespoon of extra virgin olive oil. Set aside until potatoes are done roasting.

– When the potatoes are done, quickly toss them in the vinaigrette you’ve made. Toss gently to coat thoroughly. Allow to sit for 3-4 minutes to absorb all the flavors. Throw in capers and then salt & pepper to taste. Right before serving, add your handful (about 1 cup) of arugula to the potatoes and mix thoroughly. This is delicious warm but could also be served at room temperature – just add the arugula before you serve so it doesn’t get mushy or wilted.