This lightly creamy salad highlights the delicate flavor of the New Potatoes.
Bring a medium-sized pot of salted water to a boil.
Wash 6 C. of Arugula leaves and spin dry. Refrigerate until the potatoes are ready.
Peel and thinly slice 1 onion to make 1/2 C. Toss with 6 T. lemon juice in a bowl.
Rinse 1 lb. of New Potatoes and drop into the water. When the water returns to a boil, lower the heat to a simmer. Test the potatoes with a pointy knife after 10 minutes; if you can easily pierce them they are done. If you see the skins of any of the spuds start to split open, remove them from the water immediately. Rinse with cold water to stop the cooking.
Add 4 T. olive oil and 2 T. Dijon mustard to the lemon juice and onions.
Dice the potatoes and toss with half the dressing (reserve the rest). Chop 1/2 C. green olives and add to the dressing along with 1 t. of the brine. Season with salt and pepper. Allow to sit for 1/2 hour at room temperature before serving or refrigerating. This potato salad is best served warm; make sure to give it at least 1/2 hour to warm up before serving.
Toss the Arugula leaves with just enough of the reserved dressing to coat. Serve the potato salad on a bed of greens.