Arugula Potato Salad
Try this arugula potato salad for a lighter take on the classic!
Servings: 8 servings
Ingredients
- 1 1/2 pounds potatoes cubed
- 3 tablespoons lemon juice
- 2 cloves garlic minced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 tablespoon balsamic vinegar
- 1/4 cup olive oil
- 4 slices bacon cooked and crumbled
- 1/4 cup diced green onion
- 1 bunch arugula torn into pieces
Instructions
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but not mushy - approximately 15 minutes.
- While potatoes are cooking, mix lemon juice, garlic, salt, pepper, balsamic vinegar, and olive oil together in a large bowl.
- Drain potatoes and run under cold water briefly. Transfer to bowl and stir. Add arugula, bacon, and green onion and mix well. Serve immediately, room temperature, or cold.
Notes
If you don't want the arugula slightly wilted, cool potatoes completely before mixing ingredients.
