Two-Potato Salad with Creole Mustard, Bacon, and Arugula

Two-Potato Salad with Creole Mustard, Bacon, and Arugula
Photo by Shelly Strazis

Ingredients

  • 1 teaspoon kosher salt
  • 1 tablespoon fresh tarragon leaves
  • 1 pound Yukon Gold potatoes
  • 1 pound sweet potatoes
  • 2 celery stalks
  • 2 tablespoons Creole mustard (see note)
  • 10 tablespoons mayonnaise
  • + 5 more ingredients
    • 2 serrano chiles
    • 4 strips thick- sliced smoked bacon
    • 6 ounces arugula
    • Freshly ground black pepper
    • 4 scallions, finely chopped

Fry the bacon in a large skillet over medium heat until crisp and browned. Transfer the bacon to a plate lined with paper towels and set aside. Place the sweet potatoes and Yukon Gold potatoes in two separate saucepans. Cover the potatoes with water (by 2 inches), add 1/2 teaspoon salt to each po...

View full recipe at Epicurious

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