Miss Brown's Ballpark Potato Salad
- Level: Easy
- Yield: 8 to 12 servings (about 9 cups)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 326
- Total Fat
- 23
- Saturated Fat
- 4
- Carbohydrates
- 26
- Dietary Fiber
- 4
- Sugar
- 2
- Protein
- 5
- Cholesterol
- 8
- Sodium
- 463
- Total: 1 hr 40 min (includes cooling time)
- Active: 45 min
Ingredients
4 slices thick-cut bacon
One 3-pound package fingerling potatoes (or mix of baby potatoes)
Kosher salt and freshly ground black pepper
3/4 cup extra-virgin olive oil
1/2 cup red wine vinegar
1/4 cup whole-grain mustard
3 tablespoons refrigerated pesto
1 tablespoon chopped fresh oregano
2 cups baby arugula
1/2 cup chopped red onion
1/3 cup chopped fresh chives
Directions
- Cook the bacon in a skillet, turning occasionally, until crisp, about 10 minutes. Remove from the skillet and crumble.
- Add the potatoes to a Dutch oven with salted water to cover. Bring to a boil and cook until tender, about 25 minutes. Drain and let cool completely, then cut into bite-size pieces. Place in a serving bowl.
- Whisk together the oil, vinegar, mustard, pesto and oregano in a medium bowl. Season with salt and pepper.
- Add the arugula, onion, chives and bacon to the potatoes. Pour the dressing over the potato mixture and toss gently to coat. Serve immediately or cover and refrigerate until ready to serve.