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The best Potato Salad Recipe you'll ever make!
Tiny buttery potatoes, peppery arugula, salty bacon, and creamy parmesan make this extra special potato salad recipe out of this WORLD.
Course
Salad, Side Dish
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
15
minutes
minutes
Cooling Time
1
hour
hour
Total Time
25
minutes
minutes
Servings
6
Calories
622
kcal
Author
Kylee Ayotte
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
Calories:
622
kcal
|
Carbohydrates:
41
g
|
Protein:
14
g
|
Fat:
44
g
|
Saturated Fat:
12
g
|
Cholesterol:
57
mg
|
Sodium:
638
mg
|
Potassium:
1191
mg
|
Fiber:
5
g
|
Sugar:
2
g
|
Vitamin A:
600
IU
|
Vitamin C:
48.3
mg
|
Calcium:
69
mg
|
Iron:
2.5
mg