POTATO SALAD WITH BACON AND BLUE CHEESE

Chunky Blue Cheese Dressing:

Stir together blue cheese, buttermilk, mayonnaise, vinegar, Dijon, sugar, salt and pepper. Cover and refrigerate for at least 15 minutes. (For a smoother dressing, mash the blue cheese before whisking in the other ingredients.)

Meanwhile, place potatoes in large pot and fill with cold water. Bring to a boil over high heat, then boil for about 15 minutes or until tender but firm.

Drain and let cool slightly. Halve potatoes and place in large bowl.

Pour half of the blue cheese dressing overtop and toss to coat.

Pan-fry bacon until crispy; remove to plate lined with paper towel. Reduce heat to medium-low and remove all but 1 tbsp of the bacon fat. Sauté onion in remaining bacon fat for about 5 minutes or until softened and golden. Sprinkle  over potatoes.

Crumble bacon over potatoes and add chives; toss well to distribute evenly.

Spread arugula onto platter. Spoon potato salad overtop and drizzle with some of the Chunky Blue Cheese Dressing, if desired. Sprinkle with additional blue cheese, if desired.