Super Tuscan Burgers and Potato Salad with Capers and Celery

Ingredients

• 2 1/2 pounds small waxy potatoes, quartered or halved, depending on size
• Coarse salt
• 3/4 pound ground pork
• 3/4 pound ground veal
• 3 tablespoons extra-virgin olive oil, plus 5 to 6 tablespoons, divided
• 1/2 cup dry Italian red wine, divided
• 1/4 medium yellow skinned onion, finely chopped
• 3 tablespoons, 5 or 6 sprigs, chopped fresh sage leaves
• 4 cloves garlic, chopped
• Coarse black pepper
• 1/2 pound cremini (baby portobello) mushrooms, sliced
• 4 crusty rolls, split
• 8 ounces Pecorino Romano, shaved with a vegetable peeler
• 1 cup arugula leaves, 1/2 bunch, trimmed of stems
• 3 tablespoons capers
• 1 celery heart and greens, from the center of stalk, chopped
• 1/2 medium red onion, finely chopped
• 1 lemon, zested and juiced
• 2 tablespoons red wine vinegar

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