Description
A vibrant and hearty potato salad combining perfectly boiled new potatoes with crispy bacon, fresh arugula, creamy mayonnaise, and sharp parmesan cheese, making it a delicious, crowd-pleasing side dish perfect for any gathering.
Ingredients
Potatoes
- 3 pounds new potatoes (or fingerling potatoes or Yukon Gold potatoes)
Bacon & Toppings
- 1 pound bacon
- 5 ounces arugula (approximately)
- Parmesan cheese, shaved (to taste)
- Cracked black pepper, coarsely ground (to taste)
Dressing
- 1/2 cup mayonnaise (approximately)
Instructions
- Boil Potatoes: Place the 3 pounds of new potatoes in salted boiling water and cook until they are tender but still firm enough to hold their shape, avoiding a mushy texture.
- Cool Potatoes: Drain the cooked potatoes and rinse them under cold water to stop the cooking process. Then transfer them to the refrigerator to chill until you are ready to assemble the salad.
- Cook Bacon: While the potatoes are cooling, cook 1 pound of bacon over medium heat until it is crispy. Drain the cooked bacon on paper towels to remove excess fat, then cut or crumble into large pieces.
- Combine Ingredients: Just before serving, mix the cooled potatoes, arugula, mayonnaise, shaved parmesan cheese, crispy bacon pieces, and cracked black pepper together gently to combine all flavors.
- Adjust Seasoning: Taste the salad and add more mayonnaise or cracked black pepper as needed to suit your preference.
Notes
- Use fingerling or Yukon Gold potatoes as alternatives for similar texture and flavor.
- Chilling the potatoes before mixing helps maintain salad freshness and texture.
- Adjust mayonnaise quantity if you prefer a creamier or lighter dressing.
- Parmesan cheese can be substituted with pecorino for a different sharp flavor profile.
- For added freshness, serve immediately after mixing or within a few hours of preparation.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
