Name: Bacon, Parmesan & Arugula Potato Salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 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 ); cracked pepper (course ground)

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A combination of tiny buttery potatoes, peppery & spicy arugula, salty bacon, parmesan…. this extra special potato salad is out of this WORLD.

I make this potato salad so much, it’s become a signature dish and is regularly requested. Leftovers are hoarded and guarded jealously. This is NOT your Mama’s potato salad, people! It originated from friends in New Zealand (Hi Pies & Boozy!) who brought it to a barbecue once, and I’ve been obsessed with it ever since.

I can’t remember how this compares to the original – I just kind of just throw it all together, without measuring… you’ll figure out what works best for you.

A combination of tiny buttery potatoes, peppery & spicy arugula, salty bacon, parmesan.... this extra special potato salad is out of this WORLD. #potatoes #arugula #bacon #parmesan #potatosalad #recipe #kyleecooks

It’s a really simple potato salad, but when you use the best quality ingredients – it’s amaaaaazing. I eat the leftovers, while standing in front of the fridge door for breakfast if there is ever any left. It’s that good.

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?

white bean salad in a white bowl with utensils — Summery White Bean Salad

Southwestern Pasta Salad with Lime Vinaigrette Dressing

5 from 1 vote

Bacon, Parmesan & Arugula Potato Salad

A combination of tiny buttery potatoes, peppery & spicy arugula, salty bacon, parmesan.... this extra special potato salad is out of this WORLD.

Prep: 10 minutes

Cook: 15 minutes

Total : 25 minutes

yield:

Ingredients

▢ 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
▢ cracked pepper course ground

Instructions

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

nutrition facts

Calories: 622kcal (31%) Carbohydrates: 41g (14%) Protein: 14g (28%) Fat: 44g (68%) Saturated Fat: 12g (75%) Cholesterol: 57mg (19%) Sodium: 638mg (28%) Potassium: 1191mg (34%) Fiber: 5g (21%) Sugar: 2g (2%) Vitamin A: 600IU (12%) Vitamin C: 48.3mg (59%) Calcium: 69mg (7%) Iron: 2.5mg (14%)

Nutritional Disclaimer

Recipes written and produced on Kylee Cooks are for informational purposes only. Kylee is not a certified nutritionist. Nutritional data provided on Kylee Cooks has not been evaluated or approved by a nutritionist or the Food and Drug Administration.

Author: Kylee Cooks

Course:Salad, Side Dish

Cuisine:American

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