Ingredients:

• 2 large Idaho® russet potatoes 
• 1 tablespoon olive oil 
• 1/4 teaspoon each salt and pepper
• 1 bunch radishes, sliced
• 1 bunch Italian parsley, chopped
• 3 scallions, sliced at a diagonal
• 1/2 cup Hormel® bacon bits 
• 1 tablespoon capers
• 1 tablespoon olive oil
• 2 teaspoons red wine vinegar
• 1 tablespoon whole grain mustard
• 1/4 teaspoon salt and pepper
• Optional : handful of baby spinach or arugula

Directions:

1. Preheat oven to 425°F.
2. Dice potatoes, leaving skin on, into 3/4 inch cubes.
3. Toss with olive oil, salt and pepper and bake in a single layer for 40 minutes, tossing potatoes halfway through. Cook until golden and tender, then let cool.
4. Place the radishes, parsley, scallions, bacon bits, and capers in a bowl and toss with the potatoes. 
5. Drizzle with olive oil, vinegar, mustard and salt and pepper to taste.
6. Toss well and serve in a bowl or over a bed of baby spinach or arugula