Loaded Baked Potato Salad
Ingredients
- 1½ pounds new potatoes, quartered (a mix of red, purple, and white is nice here)
- ½ large fennel bulb, diced
- 1 large red or orange bell pepper, seeded and diced
- 2 tablespoons olive oil
- ½ 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 (Chèvre)
- 1/2 cup Hellmann’s® Organic Mayonnaise
- 1 tablespoon cider vinegar
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoons grainy mustard
- ½ teaspoon kosher salt
- ¼ cup minced fresh dill
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