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Potato Salad with Arugula, Tomatoes, Bacon and Goat Cheese



2 lbs. small red potatoes
4 slices thick-cut bacon, 1 inch pieces
1 cup cherry tomatoes, halved
1/3 cup pitted kalamata olives, halved
1-1/2 cups baby arugula, washed and dried, coarsely chopped
4 oz. goat cheese
salt to taste
2 Tbs. balsamic vinegar
4 Tbs. olive oil
salt and pepper to taste


Boil potatoes in large pot of salted water until they are tender and can be easily pieced with a knife, about 13 to 15 minutes. Cool potatoes slightly under running water to allow easy handling. While still warm, cut the potatoes into quarters and place them in a large serving bowl; season with salt. Cook the bacon and drain well on paper towels.

DRESSING: To make the dressing, in a small bowl, whisk together the vinegar and oil, and generously season with salt and pepper. When potatoes have cooled to room temperature, add the tomatoes, olives, if using, and arugula. Place goat cheese in freezer for five minutes, then crumble it with a fork.

When ready to serve, pour the dressing over the salad and gently combine. Taste and adjust seasonings if necessary. Garnish with bacon and goat cheese.

From Catherine Walthers