- 3/4 pounds small red potatoes (about 2 inches in diameter)
- 1 celery rib, thinly sliced
- 1/4 red onion, thinly sliced
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 3 3/4-ounce can smoked oysters, drained
- 2 tablespoons coarsely chopped fresh flat-leaf parsley
- 2 cups arugula or Bibb lettuce leaves
- Boil potatoes in salted water to cover by 1 inch for 12 to 15 minutes or until just tender, then drain. When potatoes are cool enough to handle, cut into 1/3-inch-thick slices.
- Toss potatoes together with all remaining ingredients except arugula and season with salt and pepper. Serve potato salad over arugula.