Lemon-Arugula Potato Salad

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Ingredients

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

7 teaspoons extra-virgin olive oil, divided

1/2 cup finely chopped shallots (about 3 small)

1 1/2 tablespoons sherry vinegar

2 teaspoons stone-ground mustard

1 teaspoon grated lemon rind

1 teaspoon fresh lemon juice

3/8 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 1/2 cups loosely packed arugula

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