Warm, crispy potatoes are paired with crispy bacon, peppery arugula and is tossed in a mustard dressing in this Warm Potato Bacon Salad. This makes a hearty side dish or salad paired with your favorite meal.
- 5.5 oz. Hickory & Sage Sweet Earth Benevolent Bacon
- 1 lb. red potatoes, cubed
- 1/4 cup olive oil + 2 Tablespoons olive oil divided
- 2 garlic cloves, minced
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/4 cup fresh parsley, chopped
- 1 Tablespoon red wine vinegar
- 2 Tablespoon dijon mustard
- Salt and pepper to taste
- 5 cups arugula, loosely packed
- In a large bowl mix together the red potatoes and the 1/4 cup olive oil making sure to coat all of the potatoes. Sprinkle the 1/4 teaspoon salt and 1/8 teaspoon pepper over the potatoes and mix. In a large skillet heat 2 Tablespoons olive oil over medium heat. Add the minced garlic and cook for 1 minutes, stirring constantly. Add the red potatoes to the skillet and sauté the potatoes for 15-20 minutes, stirring occasionally, until the outside is slightly crispy and the inside is tender. Remove the potatoes from the skillet and place in a large salad bowl.
- In an electric skillet set to 375° F lightly oil with cooking oil (not spray). Cook Benevolent Bacon for 2-3 minutes per side, turning only once. As it cooks, periodically check the underside and look for discoloration and a dryer overall appearance. The color will become a darker red and may even begin to have some dark brown/black spots or edges. Turn and repeat for the remaining side.
- Remove from skillet and set aside to cool. Benevolent Bacon will also continue to become crisper as it dries/cools. Chop the bacon into small pieces once cooled and add to the potatoes.
- Add the parsley to the potatoes and toss.
- In a small mason jar whisk together the red wine vinegar and dijon mustard until combined. Pour over the potatoes and toss.
- When ready to serve place the arugula in each person’s bowl. Serve the warm potato salad over the arugula with fresh cracked black pepper.
You can use whatever potatoes you like for this recipe.
If you don’t like arugula you can switch up and use a different green like spinach or a mixture of greens.