I found this recipe back in college.  Super simple.  The recipe actually calls for watercress, but I prefer more of a salad and have always used a spring mix or arugula.  Great to serve along side meat dishes as it gives you a carb and salad all in one!  And I like to serve it year round.

warm potato and spring mix salad
from “What to Have for Dinner”

Ingredients:

12 small red potatoes, scrubbed
3 Tbls olive oil
1 tsp salt
1/2 tsp ground pepper
2 tsp fresh lemon juice
1 tsp sherry vinegar
1 bunch watercress, tough stems removed (I substitute spring mix, arugula, Boston bibb – anything green and leafy works!)

Directions:

1. Heat oven to 375 degrees.  Arrange potatoes in a roating pan and add 1 Tbls olive oil, 1/2 tsp salt, and 1/4 tsp pepper.  Roll potatoes to coat.
2. Roast until potatoes are tender, about 40 minutes.  Remove from oven and let stand until cool enough to handle.
3. Meanwhile, whisk together lemon juice, vinegar, remaining 2 Tbls olive oil, and remaining 1/2 tsp salt and 1/4 tsp pepper in a medium bowl; set aside.
4. Break each warm potato in half and place in a serving bowl.  Add the vinaigrette and toss to coat. Add watercress (or whatever you’ve chosen), lemon zest, toss and serve immediately.