I’ve never really liked potato salad. There’s something about cold potato that weirds me out. German potato salad I like, because it’s warm and has bacon. But it’s summer, and while we are getting plenty of potatoes from our CSA, German potato salad is not a summery dish. Especially not when we’re a few days away from breaking the record for 100-degree days here in Austin.
This potato salad might make me a convert.
Arugula Potato Salad
- 1 1/2 pounds potatoes cubed
- 3 tbsp lemon juice
- 2 cloves minced garlic
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 tbsp balsamic vinegar
- 1/4 cup olive oil
- 4 strips cooked bacon crumbled
- 1/4 cup diced green onion
- 1 bunch arugula torn into pieces
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but not mushy - approximately 15 minutes.
While potatoes are cooking, mix lemon juice, garlic, salt, pepper, balsamic vinegar, and olive oil together in a large bowl.
Drain potatoes and run under cold water briefly. Transfer to bowl and stir. Add arugula, bacon, and green onion and mix well. Serve immediately, room temperature, or cold.
Recipe NotesIf you don't want the arugula slightly wilted, cool potatoes completely before mixing ingredients.
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