<http://schema.org/recipeInstructions>
" In 4-quart saucepan, place potatoes and enough water to cover; heat to boiling over high heat. Reduce heat to medium; cover and cook potatoes 6 to 8 minutes or until tender. In large bowl, mix oil, sugar, Dijon, 2 tablespoons vinegar, salt, and pepper. In 12-inch skillet, cook bacon over medium heat until browned. With slotted spoon, remove bacon to paper towels to drain. Discard all but 1 tablespoon fat from skillet. Drain potatoes; add to dressing, stirring gently to combine. Set aside. Add onion to bacon fat in skillet and cook over medium heat 8 to 10 minutes or until onion is tender and begins to brown, stirring occasionally. Add remaining 2 tablespoons vinegar; cook 30 seconds, stirring to scrape up brown bits. Pour onion mixture over potatoes and gently stir to combine. Stir in arugula and bacon. Serve warm.Nutritional information is based on a 1/2-cup serving."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/recipe-ideas/recipes/a28656/potato-salad-bacon-arugula-ghk/>