Recipes: New potato salad

A NEW POTATO SALAD WITH BACON, BALSAMIC AND ARUGULA

Serves 4 to 6.

Serve this warm or at room temperature, but not chilled.

• 1 medium red onion, diced

• Salt and freshly ground black pepper

•¹/₄to¹/₃c. extra-virgin olive oil

• 4 large cloves garlic, thinly sliced

•¹/₃c. balsamic vinegar

• 2 lb. small red-skinned potatoes, unpeeled, boiled until just tender, cooled and sliced

• 2 large handfuls young arugula leaves, washed and dried

• 4 thick slices bacon, cooked to crisp, drained and crumbled

•¹/₂c. snipped chives

In a 12-inch skillet, sauté the onions with salt and pepper in the olive oil over high heat for 2 minutes. Lower heat to medium high, stir in the garlic and cook another minute. Remove from the heat.

In a saucepan, boil down the two vinegars by half. (This eliminates the danger of spattering oil that you'd have if you boiled them down in the skillet.)

Rewarm the onion mixture over medium high heat. Add the vinegar and potatoes. Gently turn the potatoes in the dressing to coat them. Divide the greens among 6 salad plates. Top with heaps of the potatoes and the warm dressing. Garnish with the bacon and chives.

Nutrition information per serving:

Calories260Fat13 gSodium202 mg

Protein6 gCholesterol9 mgDietary fiber4 g