Two-Potato Salad with Creole Mustard, Bacon, and Arugula
Here's a more contemporary take on potato salad: Two kinds of potatoes give it eye appeal and a richer flavor. Tossing the potatoes with arugula and bacon adds a peppery crunch and plenty of smoky goodness—and practically makes this salad a meal. Because sweet potatoes are so dense, and they take a few minutes longer to cook than regular potatoes, we cook them separately. This salad doubles easily for a party, and goes great with barbecued brisket or grilled sausages.
Here's a more contemporary take on potato salad: Two kinds of potatoes give it eye appeal and a richer flavor. Tossing the potatoes with arugula and bacon adds a peppery crunch and plenty of smoky goodness—and practically makes this salad a meal. Because sweet potatoes are so dense, and they take a few minutes longer to cook than regular potatoes, we cook them separately. This salad doubles easily for a party, and goes great with barbecued brisket or grilled sausages.
- Carbohydrate 24 g(8%)
- Cholesterol 17 mg(6%)
- Fat 20 g(31%)
- Fiber 4 g(16%)
- Protein 5 g(10%)
- Saturated Fat 4 g(20%)
- Sodium 444 mg(18%)
- Calories 292
Step-by-step
- Fry the bacon in a large skillet over medium heat until crisp and browned. Transfer the bacon to a plate lined with paper towels and set aside.
- Place the sweet potatoes and Yukon Gold potatoes in two 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, and combine. Taste for seasoning, and add more salt or pepper, as desired.
- Toss the potato salad with the arugula, and serve on a large platter, garnished with the crumbled bacon.
My Unexpected Culinary Adventure: A Two-Potato Salad Revelation
As a busy professional, time is my most precious commodity. Dinner often feels like a race against the clock, a frantic dash between meetings and deadlines. So, when I stumbled upon this recipe for Two-Potato Salad with Creole Mustard, Bacon, and Arugula, I was initially hesitant. Potato salad? It sounded…simple. A bit pedestrian, even. But the promise of a "contemporary take" and the intriguing combination of ingredients piqued my curiosity.
I'm not a culinary expert by any stretch of the imagination. My cooking skills usually top out at a decent pasta dish or a perfectly acceptable scrambled egg. But this recipe, surprisingly, was manageable. The instructions were clear and straightforward, a lifesaver when I only have 30 minutes to prepare dinner. The separate cooking time for sweet and regular potatoes was initially a slight inconvenience, but honestly, it made a huge difference in the final flavor profile. The sweet potatoes added a delightful sweetness and texture that perfectly balanced the other elements of the salad.
The real revelation came with the taste. The creamy texture of the mayonnaise, the subtle tang of Creole mustard (a complete revelation!), and the smoky crunch of the bacon...it was a symphony of flavors in my mouth! The peppery arugula added a delightful counterpoint to the richness of the other ingredients. It was far more sophisticated than I had ever anticipated from a potato salad. This dish elevated something so ordinary into something truly special. And the best part? It’s incredibly versatile. I served it as a side dish with grilled chicken one night, and the next day, I incorporated the leftovers into a hearty sandwich. It was just as delicious both ways.
This recipe isn't just about creating a delicious meal; it's about making something simple feel luxurious. It’s a testament to the power of great ingredients and a few clever culinary twists. The ease of preparation combined with the elevated flavors is truly a winner. The success of this dish has actually ignited a newfound passion for cooking in me. I'm eager to explore more creative culinary combinations and maybe, just maybe, I'll even attempt baking one day.
But for now, I'll happily stick with perfecting this two-potato salad. It's become a staple in my busy week, a reminder that even in the midst of a chaotic schedule, a little bit of culinary creativity can lead to an unexpectedly delicious and satisfying reward. So, if you’re looking for a recipe that’s both easy and impressive, look no further. This two-potato salad is your new go-to dish. It’s perfect for lunch, dinner, or a potluck—it's a versatile, flavourful, crowd-pleaser you'll come back to again and again.
