Country Potatoes

1 1/4 lb. red potatoes, quartered
3 Tbsp. shallots, minced
3 Tbsp. white wine vinegar
2 Tbsp. olive oil
1 Tbsp. Dijon mustard
1 tsp. sugar
Salt and pepper to tastes
3 cups arugula

Boil potatoes in salted water in a saucepan over high heat just until tender, about 8 minutes. Drain, rinse then spread on a baking sheet and chill until completely cold.

Whisk shallots, vinegar, oil, mustard, sugar, salt and pepper together in a large bowl until combined.

Sauté chilled potatoes in a cast iron skillet over medium heat in 1 layer until browned on 1 side, about 10 minutes. Stir potatoes and continue to brown until crisp, 10 to 15 minutes more. Toss warm potatoes with vinaigrette and arugula until coated.

Makes 4 cups