Easter Basket Salad

1. 1

   Place potatoes in a medium pot, add cold water to cover potatoes by about 2 inches. Bring to a boil, reduce heat to gently simmer until potatoes are tender (about 15-20 minutes). Drain, cut potatoes in half (optional).

2. 2

   While potatoes are cooking, heat a large skillet over medium heat. Add bacon and onions and cook until bacon is crispy. Using a slotted, spoon remove bacon and onions to a paper-towel-lined plate, reserving a small amount of bacon drippings in skillet. Add cooked potatoes to skillet, add bacon and onions back to the pan, and stir to combine.

3. 3

   For the dressing, in a small bowl, whisk together vinegar, honey, mustard, garlic and salt and pepper. Slowly whisk in olive oil until thoroughly combined.

4. 4

   Divide arugula between bowls or plates, top with warm potato and bacon mixture. Salt and pepper to taste. Drizzle dressing over salad and serve while potatoes are still warm.

* Per serving · 4 servings · Values may vary.