Southern Lady Magazine

Arugula Potato Salad


This delectable Arugula Potato Salad is a blend of new potatoes, arugula, parsley, dill, Dijon mustard, and bacon.

Arugula Potato Salad
Makes 8 servings
Ingredients
  • 3 pounds new potatoes
  • ¼ cup plus ¼ teaspoon kosher salt, divided
  • 1/³ cup sour cream
  • 1/³ cup mayonnaise
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon whole-grain Dijon mustard
  • ⅛ teaspoon ground black pepper
  • ¼ cup chopped fresh chives
  • ¼ cup chopped fresh parsley
  • 2 tablespoons chopped fresh dill
  • 8 slices cooked bacon, crumbled
  • 3 cups fresh arugula
Instructions
  1. Place potatoes in a large pot. Fill pot with cold water to cover potatoes by at least 3 inches. Add ¼ cup salt. Bring water to a gentle boil over medium-high heat. Cook until potatoes are tender, approximately 20 minutes. Drain. Let cool for at least 15 minutes.
  2. Cut cooled potatoes in halves or quarters, depending on size. Transfer to a large bowl.
  3. In a small bowl, stir together remain-ing ¼ teaspoon salt, sour cream, mayonnaise, vinegar, Dijon mustard, pepper, chives, parsley, and dill. Pour dressing over potatoes. Add crumbled bacon and arugula, stirring gently to coat. Serve immediately.
3.5.3226

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