Balsamic Potato Salad

Ingredients

• 2 ½ pounds small red and Yukon Gold potatoes, cut into ¼-inch slices
• Kosher salt and freshly ground pepper
• 1 tablespoon Dijon mustard
• 2 tablespoons white balsamic vinegar
• 1 tablespoon peperoncini brine, plus 2 tablespoons sliced peperoncini
• 1 ½ teaspoons fresh thyme leaves
• ¼ cup extra-virgin olive oil
• 3 cups lightly packed wild or baby arugula
• Flaky sea salt, such as Maldon, for serving

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