Preheat the oven to 425°F (220°C).
Wash and cut the potatoes: If you’re using baby potatoes, cut them in half. For fingerling potatoes, slice them lengthwise. The idea is to make the pieces roughly uniform in size so they roast evenly.
Season the potatoes: In a large mixing bowl, toss the potatoes with olive oil, garlic powder, smoked paprika, salt, and pepper. Make sure they’re evenly coated.
Roast the potatoes: Spread the potatoes in a single layer on a baking sheet lined with parchment paper or foil. Roast in the preheated oven for about 25-30 minutes, turning halfway through. The potatoes should be crispy and golden brown when done.
While the potatoes are roasting, prepare the vinaigrette:
In a small bowl, whisk together the olive oil, maple syrup, Dijon mustard, apple cider vinegar, and minced garlic. Add salt and pepper to taste.
Taste and adjust: If you prefer a sweeter dressing, add a bit more maple syrup. For more tang, add an extra splash of vinegar.
Prepare the salad base: In a large salad bowl, place the arugula and red onion slices.
Add the roasted potatoes: Once the potatoes are crispy and slightly cooled (but still warm), add them to the salad bowl.
Add cheese and nuts and toss!
Drizzle with vinaigrette: Pour the maple vinaigrette over the salad and toss everything gently to combine. Ensure the arugula and potatoes are well coated with the dressing.
Serve the salad immediately while the potatoes are still warm. The contrast between the warm, crispy potatoes and the cool, peppery arugula is divine!