BABY RED POTATO SALAD
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Ingredients
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 • 1/2 small red onion, peeled and roughly chopped
 • 2 lb baby red potatoes
 • Salt
 • Freshly ground black pepper
 • 1 Tbsp rice vinegar
 • 1/4 C finely chopped chives
 • 2 Tbsp capers
 • 1 tsp lemon juice and zest
 • 3 C baby arugula, washed and dried
 • 2 Tbsp red wine vinegar
 • 1 Tbsp Dijon mustard
 • 5 Tbsp good olive oil

Procedure
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 1. Slice onion and soak in a small bowl.
 2. Put the potatoes in a large pot of generously salted cold water. Bring to a boil over high heat.
 3. Lower the heat so the water is barely simmering and cook for about 10 minutes. Drain the potatoes and blanch them in a bowl of cold water.
 4. Once cooled, remove the potatoes from the water, slice thinly. Gently toss the warm potatoes with the rice vinegar, 1/4 teaspoon salt, and 1/2 teaspoon pepper.
 5. Add the chives, arugula, capers, lemon juice & zest, and red onion, and stir through.
 6. Whisk together the red wine vinegar, mustard, and olive oil in a small bowl. Add salt and pepper to taste.
 7. Pour dressing over the potato mixture and toss to combine. Serve.