This salad of new potatoes in a light vinaigrette, served atop peppery arugula, is a far cry from our typical American mayonnaise-based potato salad. Watercress is a fine substitute for arugula if you prefer to use it instead.
1½ pounds new potatoes
4 scallions, sliced
2 tablespoons dry white wine
4 teaspoons virgin olive oil
1 tablespoons white wine vinegar
1 garlic clove, bruised
¼ teaspoon salt
Freshly ground pepper to taste
1 bunch arugula, well cleaned
Bring the potatoes and water to cover to a boil. Reduce the heat and simmer, covered, until tender, about 10 minutes. Drain and let cool slightly. Slice the potatoes ¼ to ½-inch thick while still warm.
Whisk the scallions, wine, oil, vinegar, garlic, salt, and pepper in a large bowl. Add the potatoes and toss to coat.
Just before serving, divide the arugula among four salad plates, arranging it around the edges. Remove the garlic from the potato salad; mound the salad in the middle of the plates. Serve warm or at room temperature, but not cold. (Note: Cold temperatures mute flavors; serving this salad slightly warmed intensifies its flavors.) Serves four.
