Again, a great summer salad, but also good any time of the year. I stole this one from my friend Dawn, and then completely bastardized it.
As many red potatoes as you want (I never counted, I just keep peeling), peeled to get all the icky stuff off, and chopped into 1 inch pieces.
1 bag of arugula, washed
8 oz goat cheese
olive oil, salt, pepper to coat potatoes
3 T olive oil
3 T white wine vinegar
1 T stone ground mustard
1 shallot, finely chopped
Once I chop the potatoes, I put them in a large bowl, and toss them with salt, pepper and olive oil. I then put them on an oiled cookie sheet (or 2), and bake at 375' until they are tender...turning them every 20 min.
After cooked, I put them in a large bowl, and let them cool at room temperature.
In the meantime, I whisk the last 4 ingredients, and let the dressing chill in the fridge until serving.
Once I am ready to serve, I put the goat cheese an arugula with the potatoes and mix well, and then add the dressing and toss again.
Viola!! I hope this made sense, I kind of just do it by feel.