Potato Salad

I dug up the last of our winter potatoes today. Red and purple fingerlings so delicious they don't need anything elaborate to mask their fresh flavor. I steamed the potatoes and when they were tender laid them on a bed of fresh arugula. Meanwhile I chopped 3 slices of bacon and cooked them in a skillet over medium heat to crisp the meat and render the fat. When the pork was crispy I removed it from the skillet with a slotted spoon and added 3 TB of white wine tarragon vinegar to the remaining fat to make a warm vinaigrette. I poured the dressing over the potatoes, sprinkled on coarse salt an a little pepper, and brought it to the table.