Ingredients
2 pounds fingerling or small red potatoes, cut into 1-inch piecesDRESSING:1/2 cup white ale3 tablespoons olive oil2 tablespoons balsamic vinegar2 tablespoons Dijon mustard1 package Italian salad dressing mixSALAD:4 cups fresh arugula (about 2-1/2 ounces) or chopped fresh kale 1-1/2 cups grape tomatoes6 green onions, chopped10 bacon strips, cooked and crumbled1 cup crumbled Gorgonzola or feta cheese1/4 cup minced fresh chives
Preparation
Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 12-15 minutes or until tender. Drain; transfer to a large bowl.
In a small bowl, whisk dressing ingredients until blended. Pour over warm potatoes and toss to coat. Cool slightly. Refrigerate, covered, until cold, about 1 hour.
To serve, add arugula, tomatoes, green onions and bacon to potatoes; toss gently to combine. Sprinkle with cheese and chives. Serve immediately.
