Easter Basket Salad

• FOR THE SALAD:
• 1 pound Unpeeled Baby Potatoes (yukon Gold, Red, Purple Or Combo)
• 2 strips Bacon, Cut Into Pieces
• 1/2 whole Red Onion, Diced
• 4 cups Fresh Arugula
• FOR THE DRESSING:
• 1 Tablespoon White Wine Vinegar
• 1 teaspoon Honey
• 1 teaspoon Dijon Mustard
• 1 clove Garlic, Minced
• Salt And Pepper, to taste
• 1/2 cups Olive Oil

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. 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. 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. 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.

salad, potatoes, bacon, red onion, fresh arugula, dressing, white wine vinegar, honey, dijon mustard, clove garlic, salt, olive oil

Taken from tastykitchen.com/recipes/salads/easter-basket-salad/ (may not work)