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