Lunch: Warm Potato Salad with Bacon and Arugula

This mayonnaise-free rendition of the classic summer salad features red-skinned potatoes, a Dijon mustard vinaigrette, smoky bacon, and spicy arugula lettuce.

Ingredients

2 1/2 lb. small red potatoes
3 tbsp. olive oil
1 tbsp. sugar
1 tbsp. Dijon mustard
4 tbsp. cider vinegar
1 1/2 tsp. salt
1/2 tsp. Pepper
1/2 lb. bacon
1 sweet onion (such as Vidalia)
2 bunch arugula

Instructions

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.

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