Warm New Potato Salad with Taleggio and Arugula

1. 1

   In a large saucepan, cover the potatoes with cold water, set a lid on top and bring to a boil.

2. 2

   Add salt, reduce the heat to low and simmer until the potatoes are tender, 12 to 15 minutes; drain.

3. 3

   Preheat the broiler.

4. 4

   In a large bowl, toss the arugula with the olive oil.

5. 5

   Transfer to a large ovenproof platter.

6. 6

   Cut the potatoes in half and arrange on the arugula in a single layer.

7. 7

   Top with the Taleggio cheese and season with salt and pepper.

8. 8

   Broil for about 1 minute, or until the cheese melts, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.