…which is the title of the cookbook I used to make this salad, and the title holds true!
Warm Potato Salad with Bacon and Arugula
Serves 4
Vinaigrette:
1/3 cup olive oil
¼ cup champagne vinegar
½ teaspoon Dijon mustard
2 cloves garlic, pressed
½ teaspoon kosher salt
½ teaspoon medium-ground pepper
Wisk together all ingredients.
Salad:
1 ½ pounds golf ball-sized new potatoes (I actually used baby Yukon golds because of their great buttery flavor)
4 to 6 thick smoked or unsmoked bacon slices, cut crosswise into ¾ inch pieces
2 cups loosely packed trimmed tender, young arugula leaves
Kosher salt and fresh ground pepper
In a medium saucepan, cover the potatoes with cold, salted water. Partially cover the pan and cook over medium-high heat until tender, 15 to 20 minutes.
Meanwhile, cook bacon in a skillet or between two paper towels in the microwave.
Drain the potatoes in a colander. When the potatoes are cool to the touch, cut them in half and add them to the salad bowl. Add the bacon pieces and toss with three-fourths of the vinaigrette. Just before serving, add the arugula, toss, and adjust the seasonings with salt, pepper, and dressing to taste. I tossed a in a bit of blue cheese crumbles for an extra layer of flavor.
