• Preheat oven to 400°F. Cut off the top ½ inch of garlic bulb to expose ends of cloves; remove any loose papery outer layers. Place bulb on a 12×8‑inch piece of heavy foil. Drizzle with 1 tsp. olive oil. Wrap bulb tightly in foil. Roast 20 minutes or until garlic feels soft. Unwrap and let cool. Squeeze 6 cloves into a small bowl; mash with a fork. Set aside.
• Meanwhile, in a large saucepan, combine potatoes, ½ tsp. salt, and enough water to cover. Bring to boiling; reduce heat. Cover and simmer 5 to 10 minutes or just until potatoes are tender; drain. Run cold water over potatoes to cool quickly; drain well and transfer to a large bowl. Add onion.
• For vinaigrette, in a medium bowl, combine vinegar, honey, mustard, pepper, and remaining ¼ tsp. salt. Slowly whisk in remaining ⅓ cup olive oil. Stir in mashed garlic and rosemary.
• Pour vinaigrette over potato mixture; toss to coat. Line a large serving platter or shallow bowl with arugula. Spoon potato salad on arugula. Serve at room temperature.

Each serving contains: 178 calories, 8 g fat, 1 g saturated fat, 0 g trans fat, 0 mg cholesterol, 208 mg sodium, 21 g carbohydrates, 2 g fiber, 3 g sugar, 3 g protein. ","Daily values: 5% vitamin A, 14% vitamin C, 3% calcium, 6% iron.