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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.
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?
-
- Summery White Bean Salad
-
- Southwestern Pasta Salad with Lime Vinaigrette Dressing
-
- Healthy Quinoa & Black Bean Salad
-
- Mediterranean Style Rice Salad Bowls
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.
Print PinPrep Time: 10 minutes
Cook Time: 15 minutes
Cooling Time: 1 hour
Total Time: 25 minutes
Servings: 6
Calories: 622kcal
Want to scale this recipe?Simply click on the serving amount and move the slider up or down - the recipe will automatically adjust!
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
- 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
Calories: 622kcal | Carbohydrates: 41g | Protein: 14g | Fat: 44g | Saturated Fat: 12g | Cholesterol: 57mg | Sodium: 638mg | Potassium: 1191mg | Fiber: 5g | Sugar: 2g | Vitamin A: 600IU | Vitamin C: 48.3mg | Calcium: 69mg | Iron: 2.5mg
Tried this recipe?Mention @kyleecooks or tag #kyleecooks!
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http://katorade.blogspot.com
May 24, 2016 at 9:44 amPerfect for summer!
silviamagda
May 24, 2016 at 11:03 amWell this looks amazing 🙂
silviamagda
May 24, 2016 at 11:07 amNow I’ve seen the bowl, that’s funny :))
It’s from IKEA, yours too?
Kylee
May 24, 2016 at 11:09 amLol – yes!! I laughed so hard when I saw your post, with the same kind of dish, in the same bowl!!!
Derek @ Dad With A Pan
May 24, 2016 at 11:15 amLove arugula. Love bacon. Love potato salad. Why haven’t I eaten this before?! Thanks for sharing!
Kylee
May 24, 2016 at 11:36 amHope you try it, Derek – we seriously LOVE this.
Tamara
May 24, 2016 at 12:35 pmGreat point about the benefit of using quality ingredients… so important! This looks fabulous and addictive!
Ksenia @ At the Immigrant's Table
May 24, 2016 at 12:45 pmI would skip the bacon, but this looks great – colourful and vibrant. Much better than the common mayo-laden salads!
Kylee
May 24, 2016 at 2:17 pmSkipping the bacon… is not an option. Just saying!
CookRook
May 24, 2016 at 1:51 pmOh yeah, my kind of dish, increrdible tasty!
Tez @ Chile and Salt
May 24, 2016 at 2:13 pmThis looks AMAZING Kylee! Everything I like & more! This is going on my to make soon list!! Like today!! Thanks for the great recipe!
Renee Nicole's Kitchen
May 24, 2016 at 4:03 pmThis is a potato salad I would be proud to serve at my next backyard BBQ. I like that it doesn’t appear to be swimming in mayo and of course you cannot go wrong with bacon!
Mary Ellen
May 24, 2016 at 4:51 pmThis looks so good I may need to make it instead of making my family recipe this weekend!!!!!
Melissa
May 30, 2016 at 1:28 pmHi Kylee! This sounds like potato salad deeeluxe! I know what you mean about eating in front of the fridge. I always try to hide it but what do you do with the food in your mouth? Busted! 🙂
Patricia Conte
May 30, 2016 at 1:31 pmWowza! Just pinned this and planning to pick up the goods needed to make this delicious-looking salad! My hubs doesn’t like “regular” potato salad, but I just showed him this, and…score!!
littlesunnykitchen
May 30, 2016 at 1:34 pmMy kind of salad! Actually I think that potato salad is my favourite salad, and I love arugula too!
Tara
May 30, 2016 at 1:43 pmSuch a beautiful salad! So colorful and sounds like an amazing combination of flavors.
Sarah @ Champagne Tastes
May 30, 2016 at 4:28 pmYummm! The husband LOVES potato salad and this sounds fantastic. And I totally agree with you about that nasty preshredded or grated Parmesan!!!
FoodieGirlChicago
May 30, 2016 at 7:29 pmI think this could become a summer staple in my house!!
Andrea @ Cooking with Mamma C
June 1, 2016 at 9:56 amI had to pin this immediately. What a fabulous potato salad! I agree 100% about buying a chunk of fresh Parmesan. It’s the only way to go! I cut mine into large chunks and throw them in the blender to grate them.