A fresh take on potato salad with crispy bacon, spicy arugula, fresh tomatoes and creamy goat cheese. A perfect summer side dish.
Author: Erin Berdan
Recipe type: Side dish
Cuisine: American
Serves: 4 servings
Ingredients
1 pound red potatoes, scrubbed and halved
3 slices thick-cut bacon, sliced
½ a tomato, cut into bite-sized chunks
⅓ cup kalamata olives
1½ cups arugula leaves
1 ounces goat cheese
1 Tbsp. Balsamic vinegar
2 Tbsp. Extra Virgin olive oil
1 Tbsp. chives, chopped
Instructions
Boil the potatoes in a large pot of salted water for 15 minutes or until easily pierced with a knife. Drain and run under cold water to stop them cooking. When cool enough to touch, cut into bite-sized pieces.
Cook the bacon and drain on a paper towel.
Whisk together the oil and vinegar.
When ready to serve, combine the tomatoes, arugula, olives and potatoes then drizzle with the dressing. Toss to coat and add salt and pepper to taste. Crumble the goat cheese over the top (freezing it for a few minutes helps.) Sprinkle with the bacon and chives.
Recipe by white plate blank slate at https://whiteplateblankslate.com/potato-salad-bacon-arugula-goat-cheese/