Roasted Potato Salad with Egg and Herb Vinaigrette | Kara Lydon

Ingredients

• 1 1/2 lbs new potatoes, halved or quartered (about 1-inch pieces)
• 2 tablespoons olive oil
• ½ teaspoon salt
• ¼ teaspoon pepper
• 6 large to extra-large eggs
• 1 cup arugula
• Optional: sliced scallions, for garnish
• 1 tablespoon red wine vinegar
• 1 teaspoon Dijon mustard
• 1 tablespoon chopped fresh dill
• 1 tablespoon chopped fresh parsley
• 3 tablespoons olive oil
• ¼ teaspoon salt