1. Place the potatoes in a large pot of lightly salted, boiling water for approximately 15 minutes, until a fork can penetrate the potatoes easily. Remove from heat and rinse with cold water, before cutting the potatoes into 1/2-inch cubes or chunks, depending on preference. 

2. Cook Farmland® Hickory Smoked Bacon in a medium-sized skillet on stovetop until crisp. As an alternative, try baking your bacon in an oven pre-heated to 400° using a baking sheet lined with foil. Remove bacon and drain excess grease on a paper towel, before cutting into ¾” pieces.

3. Whisk the balsamic vinegar and olive oil in a small bowl.

4. To serve, combine arugula, potatoes, tomato and bacon. Sprinkle red peppers over top and drizzle with olive oil and vinegar. Toss the salad to coat the arugula and potatoes, adding salt, pepper or other preferred spices as desired. Enjoy!