Country Potatoes With Arugula & Dijon-Shallot Vinaigrette

1. 1

   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.

2. 2

   WHISK together shallots, vinegar, oil, Dijon, sugar, salt, and pepper in a large bowl until combined.

3. 3

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.