Bacon Arugula Blossom Potato Salad

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Crisp bacon and beautiful, delicately peppery arugula blossoms take this herb studded rendition of classic potato salad over the top. Mayo optional.

A hummingbird built its nest in a crook of one of the branches of the pine tree out back.  That little Momma Hummingbird is fierce, swooping in to our feeder while keeping an ever watchful eye on her nest, chasing off Robins and Sparrows that get too close, scolding squirrels. I try not to stare when she hunkers down in the nest, so small and inconspicuous that I never would have noticed it if not for her comings and goings, but when I go out to the garden I feel compelled to check.

I get nervous for her. She is so small and those Jays are so big, I know my fretting has as much outcome on her babies’ survival as wearing a particular shirt on game day helps your team win but I do it anyway. I’m sure talking to her through the kitchen window as she hovers over the feeder doesn’t help me to not bond.

With Memorial Day Weekend just days away my garden is simultaneously behind and too far ahead. The peas are just starting their climb but I let the arugula go to flower. I don’t know how it happened, one minute the arugula had barely any leaves and overnight it was four feet tall and blooming. I would have just let the flowers be if not for the farmers market where I saw Arugula flowers both as garnish on tapas and for sale. But when family is coming over for dinner there is no time for pretty little just so tapas. No when a group comes over make as much as far ahead as possible so you can spend time with the guests not in the kitchen.

Enter Potato Salad and, three hours later, enter a crowd to eat it all. A crowd just as fascinated by the hummingbird nest as I am.

I tossed a little more than half of the salad with mayo, both bowls ultimately disappeared before the guests left but the one with mayonnaise went first.

Bacon arugula blossom potato salad

Makes enough for a crowd of approximately 7-10 adults

ingredients

• 3 lbs red or other waxy potatoes like Yukon golds, scrubbed clean, any bad spots removed
• 1/3-1/2 lb bacon bits with 2 tsps. of reserved rendered drippings
• ¼ cup olive oil (omit if adding mayonnaise)
• 2 T spicy brown mustard
• 1/4 cup malt vinegar
• 1 cup chives
• 1 cup arugula blossoms (if available, any edible flower with a bit of peppery kick would be nice here, nasturtiums or radish flowers for example)
• salt and pepper to taste (there were enough salty ingredients here that I added, at most, a small pinch of kosher salt – for pepper I added about four grinds from the pepper mill)
• Aleppo pepper or smoked paprika for garnish

directions

1. Add the potatoes to a large saucepan and just cover with well salted water. Bring to a boil, reduce heat to a simmer and cook until the potatoes are fork tender, usually about 25 to 30 minutes depending on size. Drain the potatoes and set aside to cool.
2. While the potatoes cook, cook the bacon if you haven’t already, reserving about two teaspoons of the rendered drippings.
3. While the potatoes cool whisk together the mustard and vinegar in a large mixing bowl. Slowly whisk in the ¼ cup of olive oil. If adding mayo to the salad, omit the olive oil at this point. Season lightly with salt and pepper.
4. When the potatoes are cool enough to handle, cut them into ½-inch dice.
5. Toss the warm potatoes with the vinaigrette, the bacon bits, and the reserved renderings. If adding mayo toss in about a half cup now. Add the chives, and toss again. Taste to test salt and pepper levels and add more if necessary. Top with a few dashes of Aleppo peppers or paprika and the arugula blossoms. Serve immediately or refrigerate for up to 1 day.

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Bacon Arugula Blossom Potato Salad

5 from 1 vote

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Ingredients

  

• 3 lbs red or other waxy potatoes like Yukon golds scrubbed clean, any bad spots removed
• 1/3-1/2 lb bacon bits with 2 tsps. of reserved rendered drippings
• ¼ cup olive oil omit if adding mayonnaise
• 2 T spicy brown mustard
• 1/4 cup malt vinegar
• 1 cup chives
• 1 cup arugula blossoms if available, any edible flower with a bit of peppery kick would be nice here, nasturtiums or radish flowers for example
• salt and pepper to taste there were enough salty ingredients here that I added, at most, a small pinch of kosher salt – for pepper I added about four grinds from the pepper mill
• Aleppo pepper or smoked paprika for garnish

Instructions

 

• Add the potatoes to a large saucepan and just cover with well salted water. Bring to a boil, reduce heat to a simmer and cook until the potatoes are fork tender, usually about 25 to 30 minutes depending on size. Drain the potatoes and set aside to cool.
• While the potatoes cook, cook the bacon if you haven’t already, reserving about two teaspoons of the rendered drippings.
• While the potatoes cool whisk together the mustard and vinegar in a large mixing bowl. Slowly whisk in the ¼ cup of olive oil. If adding mayo to the salad, omit the olive oil at this point. Season lightly with salt and pepper.
• When the potatoes are cool enough to handle, cut them into ½-inch dice.
• Toss the warm potatoes with the vinaigrette, the bacon bits, and the reserved renderings. If adding mayo toss in about a half cup now. Add the chives, and toss again. Taste to test salt and pepper levels and add more if necessary. Top with a few dashes of Aleppo peppers or paprika and the arugula blossoms. Serve immediately or refrigerate for up to 1 day.

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