| Level: | Easy |
| Total: | 30 min |
| Prep: | 10 min |
| Cook: | 20 min |
| Yield: | 6 to 8 servings |
Ingredients
- 4 strips thick-sliced smoked bacon
- 1 pound sweet potatoes, peeled and cut into 1-inch cubes
- 1 pound Yukon gold potatoes, peeled and cut into 1-inch cubes
- 1 teaspoon kosher salt, plus more for seasoning
- 4 scallions, finely chopped
- 2 celery stalks, finely chopped
- 2 serrano chiles, stemmed, seeded and minced
- 1/2 cup plus 2 tablespoons mayonnaise
- 2 tablespoons Creole mustard
- 1 tablespoon finely chopped fresh tarragon leaves
- Freshly ground black pepper
- 6 ounces arugula
Instructions
- Fry the bacon in a large skillet over medium heat until crisp and browned. Transfer the bacon to a plate lined with paper towels. When cool crumble and set aside.
- Put the sweet potatoes and Yukon gold potatoes in 2 separate saucepans. Cover the potatoes with water (by 2-inches), add 1/2 teaspoon salt to each pot, and bring the pots to a boil over medium-high heat. Reduce the heat, and simmer the potatoes until they are just cooked through and tender. The sweet potatoes will cook in about 15 minutes, and the Yukon gold potatoes should be finished in about 12 minutes. Drain the potatoes, and allow them to cool.
- Combine the potatoes, scallions, celery, and serrano chiles in a large bowl. Add the mayonnaise, mustard, tarragon, salt and pepper, to taste. Toss to combine. Taste for seasoning, and add more salt or pepper, if needed. Toss the potato salad with the arugula, and serve on a large platter, garnished with the crumbled bacon.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 292 |
| Total Fat | 20 g |
| Saturated Fat | 4 g |
| Carbohydrates | 24 g |
| Dietary Fiber | 4 g |
| Sugar | 4 g |
| Protein | 5 g |
| Cholesterol | 17 mg |
| Sodium | 443 mg |
Reviews
My husband doesn’t like most potato salads, but he loves this one! The tarragon is such a nice surprise, and the addition of arugula gives it an almost hearty texture. It’s a keeper!
I am not usually a big fan of potato salad. However, my husband is a meat and potato kinda guy. So, I thought I would try this recipe for him, and I am glad I did. I enjoyed having the sweet potatoes in the salad. I will definitely be making this again!
My family loves sticking to tradition, while I love a new twist on a classic! This is it…a delicious potato salad packed with flavor. It’s literally a party in my mouth and the perfect spring/ summer potato salad side dish. Thanks Pat & Gina!
I was looking for some new salads for the summer and this is definitely on my list. Family loved it considering they love my mom’s potato salad.
If you find something about a show you don’t like turn it! If it was REALLY a problem I’m sure a credible producer would make the right adjustments. Save the comments for the recipes it’s so ANNOYING reading personal feelings that have no regard to this comment section!!!!!!!!!!!!
I made this tonight and my BF and I both really liked it. The flavors are wonderful but only used 1 and 1/2 serrano peppers because I was scared it would be too spicy.
I made this last night for dinner. My husband said it’s different but, really good. Will be making this a lot more! My Mom even liked it after saying the night before … “hummm, I’m just not sure. I like your normal potato salad.”
Great potato salad and easy to make. Family loved it.
Pat, You just keep using ya’ll as much as you want to. We Southerners love it!!!
Jackie from Garland, TX: Make sure you can spell simple words correctly before you call someone else out on their vocabulary…PLEASE. Thank you!
We like the heat from the horseradish and peppers.