Potato Arugula Salad
1-1/2	pounds red potatoes, cubed
3	tablespoons white vinegar
2	cloves garlic, minced
1/2	teaspoon salt
1/4	teaspoon black pepper
1/4	cup olive oil
1	bunch arugula - rinsed and dried. Tear into pieces.
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, and cool. Transfer to a large bowl. Mix vinegar, garlic, salt, and pepper in a mixing bowl. Drizzle in olive oil, whisking until mixture thickens. Toss potatoes with vinegar and oil mixture and arugula. Serve at room temperature.