No Mayo Potato Salad
Total Time
30 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
5 out of 5 stars
(1)
Ingredients
6 servings
- 2 lbs baby potatoes
- 1 teaspoon kosher salt
- 6 slices cooked bacon, (chopped)
- 2 cups grape tomatoes, (halved)
- 2 green onions, (thinly sliced)
- 3 cups arugula
- 1/3 cup grated Parmesan cheese
- 1/3 cup olive oil
- Zest of 1 small lemon
- 1/4 cup fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 large garlic clove, (minced)
- 1/3 cup finely chopped basil
- 3 tablespoons finely chopped dill
- 1 tablespoon honey or maple syrup
- Kosher salt and pepper, (to taste)
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Preparation
Step 1
Place potatoes in a large saucepan and cover with cold water and 1 tablespoon salt. Bring to a low boil until potatoes are tender, but not overdone. They are ready when they can be easily pierced with a fork or toothpick, about 20 minutes.
Step 2
When the potatoes are finished cooking, drain and let cool slightly while you make the dressing.
Step 3
In a small bowl or jar, whisk together the olive oil, lemon zest, lemon juice, garlic, basil, dill, honey, salt and pepper, to taste.
Step 4
Cut the potatoes in half and place in a large bowl. Add the bacon, tomatoes, green onions, arugula, and Parmesan cheese.
Step 5
Pour the dressing over the salad and gently stir to combine. Let the salad sit for at least 10 minutes before serving to absorb the dressing. Serve at room temperature or cold.
Step 6
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