WARM POTATO SALAD WITH BACON AND ARUGULA

Preparation

Baking Directions:

Still-warm baby new potatoes, smoky bacon bits, and a fresh herb vinaigrette combine their great tastes in this simple, earthy salad.

A last-minute toss with fresh arugula adds a peppery bite and bright color.

While this salad is delicious warm, it also can be served at room temperature and is a perfect match for grilled chicken or steak.

For a little more excitement, toss in a bit of crumbled Gorgonzola along with the arugula.

You can add toasted walnuts, hazelnuts, or pecans, too.

If you want a creamier dressing, try the Lemon-Caper Mayonnaise.

For an unusual entrée, cook your favorite pasta, toss it until just glossy with olive oil, then top it with this warm potato salad, and get ready for a feast.

To make the vinaigrette: In a salad bowl, whisk together the olive oil, vinegar, mustard, garlic, salt, and pepper.

To make the salad: In a medium saucepan, cover the potatoes with cold, salted water.

Partially cover the pan and cook over medium-high heat until tender, 15 to 20 minutes.

Meanwhile, in a medium heavy skillet, cook the bacon pieces over low to medium-low heat, turning as needed to achieve uniform crispness.

Using a slotted spoon, transfer to a paper towel to drain.

Drain the potatoes in a colander.

When the potatoes are cool to the touch, cut them in half and add them to the salad bowl.

Add the bacon pieces and toss with three-fourths of the vinaigrette.

Just before serving, add the arugula, toss, and adjust the seasonings with salt, pepper, and dressing to taste.

If desired, the salad can be made 2 to 3 hours before serving and kept at room temperature or chilled.