Arugula Potato Salad

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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

Try this arugula potato salad for a lighter take on the classic!

5 from 1 vote

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Prep Time 10 mins

Cook Time 15 mins

Total Time 25 mins

Course Side Dishes

Cuisine American

Servings 8 servings

Calories 179 kcal

Ingredients

  

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• 1 1/2 pounds potatoes, cubed
• 3 tablespoons lemon juice
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 tablespoon balsamic vinegar
• 1/4 cup olive oil
• 4 slices bacon, cooked and crumbled
• 1/4 cup diced green onion
• 1 bunch arugula, torn into pieces

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Instructions

• 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.

Notes

If you don’t want the arugula slightly wilted, cool potatoes completely before mixing ingredients.

Nutrition

Serving: 1 cupCalories: 179 kcalCarbohydrates: 17 gProtein: 4 gFat: 11 gSaturated Fat: 2 gCholesterol: 7 mgSodium: 228 mgPotassium: 451 mgFiber: 2 gSugar: 1 gIron: 1 mg

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