Potatoes with Arugula

So we had this warm kind of potato salad, and it was fabulous.  Both Aaron and I really enjoyed it, we gave it a 9, and the boys liked the potatoes, but not the arugula, big surprise there.  Noah gave it a 5 and Owen gave it a 6.  We got the recipe from Michael Symon's Live to Cook cookbook, and it is simple and delicious.

2 lbs red potatoes
1/2 c chicken broth
1/2 c cream
2 T coarse ground Dijon mustard
2 T butter, unsalted
salt and pepper to taste
1/4 - 1/2 lb arugula

Cook the potatoes in well salted boiling water until soft, then peel if desired (I didn't peel) and chop into bite size pieces.  Cook cream, chicken broth, and mustard until thickened and reduced, then add in potatoes and then add in the butter, salt and pepper to taste, and add in the arugula until wilted, then serve.

This was easy, and hopefully I didn't leave out any steps.  I'll upload my pictures soon, sorry they aren't on here yet!