A fresh take on potato salad with crispy bacon, spicy arugula, fresh tomatoes and creamy goat cheese. A perfect summer side dish.
Kids say the darnedest things. I’ve already explained my girls’ obsession with Master Chef, especially Christina Tosi. They are now in full-time summer camp and this week is science week, so both their classes made slime. Each of them brought home a little container of slime which they proceeded to play with for an hour while mommy worked. As I wrapped up, I went over to see what they were up to, only to find them playing Master Chef with the slime, setting a timer while they whipped up gourmet slime desserts. I immediately took on the role of commentator and asked Chef Eclair what she was making:
Eclair: “A fresh strawberry tart.”
Me: “Is this a recipe you made up yourself?”
Eclair:”No, I learned it in culinary school… [Pause, then she looks at me and grins.] “I also worked for Thomas Keller.”
I mean! How proud was I???? I’m still chuckling thinking about it.
I’m happy my kids have inherited at least some aspects of my love for cooking, even if they aren’t die-hard foodies (yet!). Sadly, they did not eat this potato salad which is beyond amazing. But that just meant enough leftover for me for lunch. And with bacon, olives, and goat cheese, it’s plenty hardy for lunch. Forget the old-fashioned, mayonnaise-laden potato salad and give this one a shot. It’s especially good in summer when tomatoes and arugula are at their peak. It packs enough flavor to accompany a simple grilled protein, or in my case, a beautiful steamed lobster.
- 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
- 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.