Potato Salad with Arugula and Dijon Vinaigrette

INGREDIENTS

• Salt
• 2 pounds new potatoes, scrubbed and cut into bite-sized pieces
• 3 cups arugula, stems removed, washed and dried and very roughly chopped
• Freshly ground black pepper
• 1 tablespoon rice vinegar
• 2 tablespoons red wine vinegar
• 1/2 small red onion, peeled and roughly chopped
• 1 tablespoon Dijon mustard
• 2 tablespoons finely chopped chives
• 5 tablespoons good olive oil