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Warm New Potato Salad with Taleggio and Arugula
© James Merrell

Warm New Potato Salad with Taleggio and Arugula

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This dish displays a wonderful contrast of textures—the waxy potatoes, spiky arugula leaves and soft, melting cheese.

  1. 2 pounds small new potatoes, wiped clean
  2. Salt
  3. 3/4 pound arugula
  4. 2 tablespoons extra-virgin olive oil
  5. 1/2 pound Taleggio or other mild semisoft cheese, thinly sliced
  6. Freshly ground pepper
  1. In a large saucepan, cover the potatoes with cold water, set a lid on top and bring to a boil. Add salt, reduce the heat to low and simmer until the potatoes are tender, 12 to 15 minutes; drain.
  2. Preheat the broiler. In a large bowl, toss the arugula with the olive oil. Transfer to a large ovenproof platter. Cut the potatoes in half and arrange on the arugula in a single layer. Top with the Taleggio cheese and season with salt and pepper. Broil for about 1 minute, or until the cheese melts, and serve.