Lemon-Arugula Potato Salad

INGREDIENTS

2 lb

Yukon gold potatoes, peeled and cut into 1-inch pieces

7 tsp

extra-virgin olive oil, divided

1/2 cup

finely chopped shallots (about 3 small)

1 1/2 tbsp

sherry vinegar

2 tsp

stone-ground mustard

1 tsp

grated lemon rind

1 tsp

fresh lemon juice

3/8 tsp

salt

1/4 tsp

freshly ground black pepper

2 1/2 cups

loosely packed arugula