Loaded Baked Potato Salad

• 11/2 pounds new potatoes, quartered (a mix of red, purple, and white is nice here)
• 1/2 large fennel bulb, diced
• 1 large red or orange bell pepper, seeded and diced
• 2 tablespoons olive oil
• 1/2 teaspoon kosher salt
• 8 ounces cherry tomatoes, halved
• 3 scallions, thinly sliced
• 5 strips bacon, cooked until crispy then roughly chopped or broken
• 4 ounces baby arugula
• 4 ounces soft goat cheese (Chevre)
• 1/2 cup Best Foods(R) Organic Mayonnaise
• 1 tablespoon cider vinegar
• 1 tablespoon freshly squeezed lemon juice
• 2 tablespoons grainy mustard
• 1/2 teaspoon kosher salt
• 1/4 cup fresh dill, minced

1. Preheat oven to 425u0b0. Toss the potatoes, fennel, and bell pepper together on a baking sheet with olive oil and salt. Roast for 40-45 minutes, stirring halfway through. While the vegetables roast, make the dressing.

new potatoes, fennel bulb, red, olive oil, kosher salt, cherry tomatoes, scallions, bacon, baby arugula, goat cheese, mayonnaise, cider vinegar, freshly squeezed lemon juice, grainy mustard, kosher salt, ubc

Taken from www.epicurious.com/recipes/food/views/loaded-baked-potato-salad (may not work)