Recipes Warm New Potato Salad with Taleggio and Arugula Be the first to rate & review! This dish displays a wonderful contrast of textures—the waxy potatoes, spiky arugula leaves and soft, melting cheese. Delicious, Quick Side Dishes By Nigel Slater Nigel Slater Nigel Slater, food journalist and author of 18 bestselling cookbooks and two autobiographies. Food & Wine's Editorial Guidelines Updated on December 17, 2015 Print Rate It Share Share Tweet Pin Email Photo: © James Merrell Total Time: 25 mins Yield: 4 Ingredients 2 pounds small new potatoes, wiped clean Salt 3/4 pound arugula 2 tablespoons extra-virgin olive oil 1/2 pound Taleggio or other mild semisoft cheese, thinly sliced Freshly ground pepper Directions 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. 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. Rate it Print