Lightened up and just a little bold and peppery, this potato salad is delicious served warm or chilled.
In a large saucepan, boil potatoes for approximately 20 minutes, or until tender. Drain and set aside to cool.
In a large bowl, whisk together the mayonnaise, yogurt, dill, and shallots, and season with salt and pepper. Add the potatoes and arugula and gently fold together. Season with additional salt and pepper as needed. Serve immediately or chilled.