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Potato Salad With Arugula

salads, vegetables

2 pounds potatoes
2 cups arugula; shredded
1/3 cup thinly sliced red onion
3 tablespoons red wine vinegar
2 tablespoons extra-virgin olive oil
1 teaspoon dried oregano
1/2 teaspoon (each) salt and pepper
1/4 cup crumbled feta cheese; optional
12 black olives; preferably Kalamata

In large pot of boiling salted water, cook potatoes for about 20 minutes or until tender. Let cool; peel. Cut in half lengthwise, then slice; transfer to bowl along with arugula and onion. In small bowl, whisk together vinegar, oil, oregano, salt and pepper; pour over salad and toss. Sprinkle with feta (if using) and olives.

Contributor: Canadian Living - June, 1999

Yield: 6 servings

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