Directions

Wash and dry potatoes. Slice any larger potatoes in half so all potatoes are similar in size. Place potatoes in a mixing bowl, drizzle with olive oil, season with salt & pepper and toss to coat. Spread potatoes out onto a large, large rimmed baking sheet and roast at 450F in the center of oven until fork tender, about 20 minutes. Remove and let cool.

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Place the chopped tomato, green onion and garlic in a mixing bowl, season with salt & pepper, drizzle with white balsamic vinegar, to taste, and toss. Add the Arugula and gently toss.

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Place the cooled potatoes in a serving bowl, top with the balsamic tomato mixture and bacon, and coarsely grate fresh Parmesan cheese over the top. Drizzle on more olive oil if desired. Serves 3-4

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