Active Time

　　30 minutes

　　Total Time

　　1 1/2 hours

　　A salad with all the classic flavors of a loaded baked potato—kicked up with fresh vegetables and peppery arugula.

　　

Ingredients

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

　　

Step 1

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.

　　

Step 2

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.

　　Cooks' Note

　　Sponsored by Hellmann's®, Created by Ashley Rodriguez of Not Without Salt