A combination of tiny buttery potatoes, peppery & spicy arugula, salty bacon, parmesan…. this extra special potato salad is out of this WORLD.
Kylee’s Notes for Bacon Parmesan & Arugula Potato Salad:
Mayonnaise: Use a really good quality one.
Parmesan: Either shave it fresh yourself, or buy shaved. Pre shredded, bagged parmesan just doesn’t give it the same flavor. Trust me on this!
Amounts: Go ahead and double this and HIDE THE LEFTOVERS!
Looking for other summer side recipes?
A combination of tiny buttery potatoes, peppery & spicy arugula, salty bacon, parmesan.... this extra special potato salad is out of this WORLD.
- 3 lb new potatoes or fingerling potatoes or yukon gold potatoes
- 1 lb bacon
- 5 oz arugula approximately
- 1/2 cup mayonnaise approximately
- parmesan cheese Shaved
- black pepper course ground
Boil the potatoes in salted water until cooked, but not mushy.
Drain the potatoes and rinse them in cold water. Put them in the fridge to hang out until you are ready to serve.
Meanwhile, cook the bacon until it is crispy, drain on a paper towel, and cut/crumble into big pieces.
Right before serving, mix cooled potatoes, arugula, mayonnaise, parmesan, bacon and pepper together.
Taste, and adjust seasoning and mayo content as needed