2 lb. small new potatoes
6 slice bacon
3 tbsp. olive oil
2 tbsp. red wine vinegar
1 tbsp. Dijon mustard
1 ear Sweet corn
1/2 small Red Onion
2 c. baby arugula
1/2 c. chopped fresh flat-leaf parsley
Place the potatoes in a large, wide pot, cover with cold water, and bring to a boil. Add 2 teaspoons salt, reduce heat, and simmer until the potatoes are just tender, 10 to 15 minutes. Drain and run under cold water to cool.
Meanwhile, cook the bacon in a skillet over medium heat until crisp, 6 to 8 minutes. Transfer to a paper towel–lined plate; break into pieces when cool.
In a large bowl, whisk together the oil, vinegar, mustard, and 1/4 teaspoon each salt and pepper.
Cut the potatoes in half (or quarter if large). Add the potatoes to the dressing and gently toss to coat. Fold in the bacon, corn, onion, arugula, and parsley.
Tips & Techniques – Make Ahead: Prepare the potato salad without the bacon, corn, onion, arugula, and parsley and refrigerate for up to 2 days. Fold in the bacon, corn, onion, arugula, and parsley just before serving.
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