• prep: 15 min
• cook: 35 min
• total: 50 min

servings:

This roasted potato salad with wilted arugula may not be super colorful, but the light lemony dressing and parmesan crisps can compete with any salad.

• 24 oz. small red potatoes, chopped
• 3 tablespoons olive oil
• ½ teaspoon rosemary
• ¼ teaspoon garlic powder
• ¼ teaspoon smoked paprika
• ?th teaspoon salt
• ?th teaspoon ground black pepper
• 1 ounce shredded parmesan cheese
• ½ lemon, juiced
• 1 tablespoon red wine vinegar
• 1 teaspoon Dijon mustard
• 1 tablespoon olive oil
• Salt and ground black pepper, to taste
• 4 oz. package baby arugula (I used Bright Farms brand)

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