Russet Potato Salad with Arugula and Lemon

Sorry I have no picture for this recipe but trust me it is a good one.  It is from Jillian Michaels cookbook Master your Metabolism.

2 ounces arugula leaves, stems trimmed, leaves coarsely chopper (about 2 Cups)
3 pounds russet potatoes, scrubbed and cut into 3/4-inch pieces *I used red potatoes instead of russet.
1 large head garlic, cloves separated and chopped
3/4 tsp. salt
Grated zest and juice of 1 lemon
About 2 Tbs champagne vinegar
1 tsp Dijon mustard
Freshly ground pepper to taste
1/3 cup extra-virgin loive oil
1 cup chopped celery
3 Tbs chopped fresh chives or scallion greens

Place the arugula in a large mixing bowl

In a large saucepan, place the potatoes, garlic, and 1/4 teaspoon of the salt, and add cold water to cover.  Bring to a boil.  Reduce the heat and simmer, partially covered, until the potatoes are just tender, about 5 minutes.  Drain well and transfer to the bowl with the arugula.

Meanwhile, pour the lemon juice into a glass measuring cup.  Add enough vinegar to make 1/4 cup.  Pour into a small mixing bowl.  Add the mustard, grated lemon zest, remaining 1/2 tsp salt, and 1/4 tsp pepper.  Whisk to combine.  Whisking constantly, pour in the olive oil in a steady stream.

Pour the vinaigrette over the potatoes and toss gently.  Set aside to cool for 30 to 60 minutes, and then refrigerate until cold.

Stir in the celery and chives.  Taste for seasoning and add more lemon juice or pepper, if desired. Serve.
*this actually tastes really good warm so you don't have to wait that long for it to cool.