Two-potato salad
Delight your taste buds with this savory two-potato salad bursting with flavor and freshness. The perfect side dish for any meal!
Ingredients:
- 4 strips thick-sliced smoked bacon
- 450g sweet potatoes, peeled and cut into 1-inch cubes
- 450g Yukon gold potatoes, peeled and cut into 1-inch cubes
- 1 teaspoon kosher salt, plus more for seasoning
- 4 scallions, finely chopped
- 2 celery stalks, finely chopped
- 2 serrano chiles, stemmed, seeded and minced
- 1/2 cup plus 2 tablespoons mayonnaise
- 2 tablespoons Creole mustard
- 1 tablespoon finely chopped fresh tarragon leaves
- Freshly ground black pepper
- 170g arugula
Instructions:
- Cook the bacon in a big frying pan over medium heat until it becomes crispy and browned. Remove the bacon and place it on a plate with paper towels to absorb excess oil. Once it's cool, break it into small pieces and keep it aside.
- Place the sweet potatoes and Yukon gold potatoes in two different pots. Fill the pots with water (covering the potatoes by 2 inches), sprinkle half a teaspoon of salt in each pot, and bring them to a boil over medium-high heat. Lower the heat and let the potatoes simmer until they are fully cooked and tender. Sweet potatoes usually take around 15 minutes to cook, while Yukon gold potatoes are ready in about 12 minutes. Drain the potatoes and let them cool down.
- Mix together the cooked potatoes, scallions, celery, and serrano chiles in a large bowl. Add mayonnaise, mustard, tarragon, salt, and pepper to taste. Stir well to combine all the ingredients. Check the seasoning and add more salt or pepper if necessary. Lastly, mix the potato salad with arugula and serve on a large platter. Garnish with the crumbled bacon before serving.
Summary:
- Calories: 2307 kcal
- Fat: 158 g
- Protein: 41 g
- Carbs: 190 g
- Potassium: 4900 mg
- Magnesium: 367 mg