LOADED BAKED POTATO SALAD

Loaded Baked Potato Salad image

Number Of Ingredients 18

For the salad:
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)
For the dressing:
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

Steps:

Preheat oven to 425°. 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.
Whisk together the Hellmann's® Organic Mayonnaise, vinegar, lemon juice, grainy mustard, salt, and fresh dill. Transfer roasted potato mixture to a large bowl and cool slightly, about 10 minutes. Toss with dressing and refrigerate until completely cooled, at least 30 minutes but can be done a day ahead. Finish the salad by adding the tomatoes, scallions, bacon, arugula, and goat cheese. Serve chilled or at room temperature.