Crispy Dill Pickle Potato Salad

1: Preheat the oven to 425°F.

2: Boil potatoes in a pot of water for about 10 minutes, or until fork-tender. Line a baking tray with parchment paper.

3: Strain the potatoes and place them on the baking tray. Using a small piece of parchment paper and the bottom of a glass, gently smash each potato.

4: Drizzle generously with olive oil, add Bragg Apple Cider Vinegar, and season with salt.

5: Bake for 45 minutes, or until the potatoes are golden and crispy.

6: Combine all dressing and salad ingredients, except the arugula, in a large bowl and mix well.

7: Once the potatoes are done, cool them for 5-10 minutes before adding to the bowl.

8: Add the arugula and mix until the potatoes are well-coated in the dressing.

9: Serve with an optional squeeze of lemon & enjoy!