Potato Arugula Salad

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This recipe is not at all seasonal but I just found it lurking among my papers and wanted to save it for next season's greens.  We like potato salad with clear French dressing and the addition of arugula gives the salad a nice lift.

1 1/2 pounds potatoes, cubed
3 tablespoons white wine vinegar
2 gloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup olive oil
1 bunch arugula, coarsely chopped

Cook potatoes in salted water for 10-15 minutes under tender, but not falling apart.  Drain.  Transfer to a bowl and add the combined vinegar & oil, garlic, salt and pepper.  When thoroughly cool, add the arugula and toss lightly.

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