I halved the recipe (the full amounts are listed below) and it was more than enough for the three of us. I brought the leftovers on a picnic the following day to share with friends and they raved, too. The best part is, it’s super easy and incredibly flavorful.
Bacon, Parmesan & Arugula Potato Salad
Slightly modified from Kylee Cooks
3 lbs Yukon gold potatoes, peeled and cubed
1 teaspoon salt
1 lb bacon
1 5-oz bag arugula
Shaved or grated Parmesan or Pecorino cheese
Freshly ground black pepper
Place potatoes in a large pot of cold water covering them by 1-inch. Bring to a boil over high heat and add salt. Reduce heat to medium-low and simmer for 10 minutes, until the potatoes are tender. Don’t overcook them or they’ll get mushy!
Meanwhile, cut the bacon into pieces using kitchen scissors. Cook it in a pan until crispy, then drain on a paper towel. Reserve the bacon grease in the pan.
Once the potatoes have cooked, drain them and immediately toss with the reserved bacon fat. Drain again and spread out on rimmed baking sheet. Refrigerate until cooled, about 30 minutes.
Mix the cooled potatoes, bacon, arugula, mayonnaise, Parmesan, and pepper together. Taste and adjust seasonings and mayo as needed.