Two-Potato Salad with Creole Mustard, Bacon, and Arugula
Two-Potato Salad with Creole Mustard, Bacon, and Arugulan is a gluten free, dairy free, and whole 30 recipe with 6 servings. One serving contains 355 calories, 8g of protein, and 24g of fat. This recipe covers 20% of your daily requirements of vitamins and minerals. 14 people found this recipe to be flavorful and satisfying. A mixture of thick- bacon, pepper, celery stalks, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes approximately 45 minutes. It works well as a side dish.
Fry the bacon in a large skillet over medium heat until crispand browned.
Transfer the bacon to a plate lined with papertowels and set aside.
Place the sweet potatoes and Yukon Gold potatoes in twoseparate saucepans. Cover the potatoes with water (by2 inches), add 1/2 teaspoon salt to each pot, and bring the pots toa boil over medium-high heat. Reduce the heat, and simmerthe potatoes until they are just cooked through and tender.The sweet potatoes will cook in about 15 minutes, and the
Yukon Gold potatoes should be finished in about 12 minutes.
Drain the potatoes, and allow them to cool.
Combine the potatoes, scallions, celery, and serrano chilesin a large bowl.
Add the mayonnaise, mustard, tarragon, salt,and pepper, and combine. Taste for seasoning, and add moresalt or pepper, as desired. Toss the potato salad with thearugula, and serve on a large platter, garnished with the crumbledbacon.
Creole mustard is a whole-grain mustard with acreamy texture and a zippy horseradish flavor. In other words,it’s a mustard with a little extra kick, so it’s right up our alley!
Reprinted with permission from Down Home with the Neelys by Patrick and Gina Neely, (C) 2009 Knopf