I love salt and vinegar potato chips, so I thought it would be nice to make a salt and vinegar potato salad. This recipe uses olive oil and white wine vinegar instead of mayonnaise which, in my opinion, makes it a healthy meal- that is, if you don’t count the bacon. This is one of my favorite recipes for potato salad as the bacon and white wine vinegar infuse the warm potatoes with flavor. The slightly-wilted and peppery arugula is the perfect accompaniment to the warm potatoes and the crumbled bacon adds a salty, crunchy bite. This recipe can easily be doubled for a crowd and it can be served warm or at room temperature. Since it doesn’t have mayo, it is also the perfect side dish to bring to an outdoor gathering!

Salt and Vinegar Potato Salad

Serves: 4-6

Ingredients:

• 6-8 Yukon Gold potatoes, cubed
• 5 oz. container baby arugula
• 4 slices cooked bacon, crumbled
• 2 tablespoons minced red onion
• 2 tablespoons olive oil
• 2 tablespoons white wine vinegar
• 2 teaspoons salt
• ½ teaspoon pepper

Directions:

1. In a large pot of salted water, add potatoes and bring to a boil over high heat. Boil for about 15 minutes, until potatoes are tender when pierced with a fork. Drain potatoes and place in a large serving bowl. 
2. Toss potatoes with arugula to allow the arugula to wilt. Add crumbled bacon, red onion, olive oil, vinegar, and salt and pepper. Taste for seasoning and add more vinegar, salt, or pepper if needed. 

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