"The Best Salad You've Ever Made"

Those were Mark's exact words after taking several eager mouthfuls of my spontaneous plate companion to a trumped croissant sandwich. Technically though, I don't know if you'd consider this a salad or a potato dish; maybe a potato salad? I love roasted potatoes in all their variety: melted blue cheese, spiced up with cumin, simple baked fries with ketchup. But I was feeling adventurous, so after peeling and large dicing 5-6 russet potatoes and roasting them in the oven with olive oil and salt and pepper until crispy and cooked through, I tossed them with a large handful of fresh baby arugula (wait until you see how lovely it gets when it wilts all over the warm potatoes), 3-4 chopped scallions and about a 1/2 cup each of dark kalamata olives and garlic stuffed Spanish olives. All of which I had in the cupboard or hanging out in the fridge. And then I shaved Parmesan cheese all over the top and called it good, and boy was it ever. So, anyway, I had to share, since it came with such a glowing review from a husband who has tried many a potato. Enjoy.

*Oh, yah, there's some capers in there too. Oops.