Ingredients

The following ingredients have 4 Servings
  • 2 russet Idaho® potatoes (washed and cut into 1/2 inch cubes)
  • 4 slices bacon
  • 1 small onion (diced)
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon whole grain mustard
  • 1 tablespoon honey
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 cups baby arugula (packed)
  • 1 tablespoon fresh parsley (minced)

Instruction

  • Boil the 2 cut up potatoes in salted water in a medium-sized pot until you can easily pierce them with a fork (about 20 minutes).
  • Meanwhile, cook the four slices of bacon in a cast iron (or other heavy) skillet until crispy over medium-high heat (about 7-8 minutes).
  • Transfer the bacon to a paper towel lined plate. Chop when cool.
  • In the same skillet, saute the diced onion in the bacon grease until softened and browned (about 5 minutes).
  • Add the apple cider vinegar (2 tablespoons) to the skillet, scraping up any browned bits from the bottom.
  • Turn off the heat and stir in the whole grain mustard (1 tablespoon), honey (1 tablespoon), kosher salt (1 teaspoon), and black pepper (1/4 teaspoon) until well combined.
  • One the potatoes have finished cooking, drain them in a colander, and add them to the skillet. Stir to coat in the onion and dressing mixture.
  • Add the arugula (2 cups) and minced parsley (1 tablespoon) and stir. The heat from the potatoes will wilt the arugula a bit.
  • Serve warm.