Potato Arugula Salad

Ingredients

• 1 pound baby potatoes
• 1/2 cup diced onion
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 4 cups baby arugula
• 1/4 cup white balsamic vinegar
• 1/4 cup extra-virgin olive oil
• Salt and pepper to taste

Directions

1. Preheat oven to 425 degrees Fahrenheit.
2. Place potatoes on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast in preheated oven for 12-15 minutes or until potatoes are tender and lightly golden.
3. Transfer potatoes to a large bowl. Add onion and garlic and mix together.
4. In a small bowl, whisk together balsamic vinegar, extra-virgin olive oil, salt, and pepper.
5. Pour dressing over potato mixture and toss to coat.
6. Add arugula to the bowl and mix again. Serve immediately.

Interesting Facts

• Arugula is an excellent source of Vitamin K, which helps to strengthen your bones.
• Potatoes are a great source of fiber, Vitamin C, and potassium.
• The vinaigrette dressing adds a nice acidity to the salad, making it a great accompaniment to grilled meats.