Serves 3-4.

1/4 small red onion, peeled and roughly chopped
1 pound Red Dog potatoes, cut into bite-sized pieces
Salt
1/2 tablespoon rice vinegar
Freshly ground black pepper
1 tablespoon finely chopped chives
1.5 cups Red Dog arugula, very roughly chopped
1 tablespoon red wine vinegar
1/2 tablespoon Dijon mustard
2.5 tablespoons good olive oil

Put the onion in a small bowl and cover with cold water (this will remove some of the bite). Put the potatoes in a large pot of generously salted water. Bring to a boil over high heat.

Lower the heat so the water is barely simmering and cook for about 10 minutes, until you can pierce the potatoes with the tip of a sharp knife and it slips out easily. Drain the potatoes well and pour them into a large bowl.

Gently toss the warm potatoes with the rice vinegar, 1/8 teaspoon salt, and 1/4 teaspoon pepper. Add the chives, arugula and red onion and stir through.

Whisk together the red wine vinegar, mustard and olive oil in a small bowl. Add salt and pepper to taste. Pour over the potato mixture and toss to combine. Serve warm or keep covered at room temperature for up to an hour.