Wednesday, August 6, 2014

Bacon, Parmesan & Arugula Potato Salad

I make this potato salad so much, it's like a signature dish and it's regularly requested.

It originated from friends in New Zealand (Hi Pies & Boozy!) who brought it to a barbecue once, and I've been obsessed with it ever since. I have no idea how this compares to the original.  I kind of just throw it all together, without measuring... you'll figure out what works best for you.

It's a really simple potato salad, but when you use the best quality ingredients - it's amaaaaazing.

The combination of the peppery, spicy arugula (don't sub spinach), the salty bacon, the parmesan.... aaahhh... I'd have eaten this for breakfast if there had been any left.

Important
Mayonnaise: I use Best Foods, also called Hellmans. It's just better. They should probably pay me to say that. Hi Best Foods. Contact me. Let's be BFFs.
Parmesan:   Either shave it fresh yourself, or buy shaved. Pre shredded, bagged parmesan just doesn't give it the same flavour.
Amounts:   Go ahead and double this and HIDE THE LEFTOVERS (Hi Mark, you sneaky bugger)

INGREDIENTS:
3lb new potatoes/fingerling potatoes or yukon gold potatoes
1lb bacon
5oz (approximately) arugula
1/2 cup (approximately) mayonnaise
Shaved parmesan cheese
Course ground pepper

DIRECTIONS:

Boil the potatoes in salted water until cooked, but not mushy. 

Meanwhile, cook the bacon until it is crispy, drain on a paper towel.

Drain the potatoes and rinse them in cold water. Put them in the fridge to hang out until you are ready to serve.

Right before serving, mix cool potatoes, arugula, mayonnaise, parmesan, bacon and pepper together. Taste, and adjust seasoning and mayo content as needed.

No comments:

Post a Comment

I get so excited whenever anyone comments. Share your thoughts!

Related Posts Plugin for WordPress, Blogger...