Tangy, a little smoky, and herbaceous, this mayo-free potato salad is great for serving with hot dogs, hamburgers, or any of your favorite cookout treats. And because I believe everything’s better with bacon, you’ll find that in here, too!
| Level: | Easy |
| Total: | 1 hr 40 min |
| Active: | 45 min |
| Yield: | 8 to 12 servings (about 9 cups) |
Ingredients
- 4 slices thick-cut bacon
- One 3-pound package fingerling potatoes (or mix of baby potatoes)
- Kosher salt and freshly ground black pepper
- 3/4 cup extra-virgin olive oil
- 1/2 cup red wine vinegar
- 1/4 cup whole-grain mustard
- 3 tablespoons refrigerated pesto
- 1 tablespoon chopped fresh oregano
- 2 cups baby arugula
- 1/2 cup chopped red onion
- 1/3 cup chopped fresh chives
Instructions
- Cook the bacon in a skillet, turning occasionally, until crisp, about 10 minutes. Remove from the skillet and crumble.
- Add the potatoes to a Dutch oven with salted water to cover. Bring to a boil and cook until tender, about 25 minutes. Drain and let cool completely, then cut into bite-size pieces. Place in a serving bowl.
- Whisk together the oil, vinegar, mustard, pesto and oregano in a medium bowl. Season with salt and pepper.
- Add the arugula, onion, chives and bacon to the potatoes. Pour the dressing over the potato mixture and toss gently to coat. Serve immediately or cover and refrigerate until ready to serve.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 326 |
| Total Fat | 23 g |
| Saturated Fat | 4 g |
| Carbohydrates | 26 g |
| Dietary Fiber | 4 g |
| Sugar | 2 g |
| Protein | 5 g |
| Cholesterol | 8 mg |
| Sodium | 463 mg |
Reviews
Too much dressing for the potatoes. Agree with others, less vinegar is must. Really like the concept, needs some adjustments for my taste. Love the way Miss Brown cooks
I should’ve cut back on the vinegar to 1/4 cup. Otherwise, it may have been good.
The dressing was so good I added extra grilled veggies to it so I could eat more. Next time I’ll add some protein and make it a meal.
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