Roasted Potato Salad | RICARDO

Ingredients

• 6 cups (1.5 litres) Yukon gold potatoes, unpeeled and cut into 1 ¼ -inch (3-cm) cubes
• 2 garlic cloves, finely chopped
• 1 tbsp rosemary, finely chopped
• 2 tbsp (30 ml) canola oil
• 3 1/2 oz (100 g) chorizo or other dry sausage, thinly sliced
• 4 cups (1 litre) arugula
• 3 tbsp (45 ml) cider vinegar
• 1 tbsp (15 ml) canola oil
• 2 tsp (10 ml) whole-grain mustard
• 1 tsp (5 ml) honey
• 2 green onions, thinly sliced