Loaded Potato Salad

Preparation. 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.

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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.

Ingredients: 3 pounds red potatoes, washed and cut into 1 1/2- inch pieces. 1/2 cup mayonnaise. 1/2 cup sour cream. 1 tablespoon white vinegar. 1 teaspoon kosher salt. 1/2 teaspoon fresh black pepper. 1 cup grated sharp cheddar cheese. 10 slices bacon, cooked until crisp, chopped. Cube and boil potatoes with salt. Crumble bacon and slice onions (including tops). Combine sour cream, pepper and Miracle Whip. Add to potatoes. Add bacon, onions and cheese (reserve some of each for top). Mix with potatoes. Pour into baking dish.