Adapted from allrecipes.com
1 pound Red Potatoes
3 Tbls. balsamic vinegar
1 tsp. garlic, minced
1 bunch Arugula – rinsed, dried and torn
1/2 tsp. salt
1/4 tsp. black pepper
1/4 cup olive oil
Place whole potatoes in a pot large enough to cover with cold, salted water by one inch. Bring to a boil, reduce heat and simmer until tender. Meanwhile, mix vinegar, garlic, salt, and pepper in a mixing bowl. Drizzle in olive oil, whisking until mixture thickens. Drain potatoes, lay out on a kitchen towel. When cool enough to handle (about 15 minutes), but still warm, peel and cut into bite sized pieces. Transfer to a large bowl. Toss potatoes with vinegar and oil mixture. Allow to completely cool to room temperature, toss with arugula and serve.