Crispy Bacon & New Potato Salad with Dijon Vinaigrette
Ingredients
- 1½ poundsnew potatoes
- 6 slicesbacon
- 1 tablespoonDijon mustard
- 2 tablespoonsred wine vinegar
- 1shallot
- 3 tablespoonsolive oil
- 2 sprigsfresh thyme
- ·salt
- ·black pepper
- 4 cupsarugula
- ½lemon
Prep
- 01
Mince 1 shallot
- 02
Strip leaves from 2 sprigs fresh thyme
- 03
Halve 1 lemon
Method
- 01
Halve the new potatoes and place in a pot of cold salted water. Bring to a boil and simmer for 12-15 minutes until fork-tender. Drain and set aside.
- 02
While potatoes cook, fry the bacon in a large skillet over medium heat until crispy, 6-8 minutes. Transfer to a paper towel and roughly chop when cool.
- 03
In a small bowl, whisk together Dijon mustard, red wine vinegar, 1 tablespoon olive oil, salt, and pepper.
- 04
Toss the warm potatoes with the vinaigrette and remaining 2 tablespoons olive oil. Season with salt and pepper to taste.
- 05
Divide arugula among bowls, top with the dressed potatoes, scatter bacon over, and finish with a squeeze of fresh lemon juice.
Spice Tips
For a sharper edge, add 1/2 teaspoon whole-grain mustard to the vinaigrette. A pinch of smoked paprika sprinkled over the bacon adds depth. Fresh dill or chives scattered over the top brighten the dish considerably.
Make this ahead: the potato salad keeps well in the fridge for 2 days. Serve cold or at room temperature. Crisp the bacon just before serving for the best texture.