This crispy potato salad is equal parts arugula and potatoes, topped with a healthy dose of tomatoes, bacon, and hard-boiled eggs. It's truly an anytime-of-day salad!
Serve this versatile salad as a weekday lunch with ciabatta garlic bread or for Sunday brunch paired with Mushroom Brie quiche.
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Move over, mayo! This isn't your ordinary potato salad. This dish is part salad, part side dish, and 100% crave-worthy.
This crispy potato salad combines warm roasted potatoes and peppery arugula with a lemon Dijon vinaigrette that provides just the right amount of tang.
This salad is delicious served at room temperature, which makes it ideal for spring entertaining. Think Easter dinner or Mother's Day brunch.
Jump to:
Why This Recipe Works
- Flavor - This salad is a cornucopia of flavors and textures. Individual ingredients shine without a lot of fuss.
- Method - Some of the components can be prepped ahead of time for ease.
- Two dishes in one - Is it a salad or a side dish? It's both, and there are no rules!
- No mayonnaise - You won't find a heavy dressing on this salad. The richness comes from the potatoes, bacon, and eggs.
Ingredient Notes
- Potatoes: I use a medley of small white, red, and purple potatoes. Cut the potatoes into uniform, bite-sized pieces so they cook evenly and are easy to eat.
- Arugula has a peppery bite that pairs well with creamy potatoes and salty bacon. To substitute, try watercress, shredded kale, or baby spinach.
- Tomatoes: A variety of small cherry or grape tomatoes add color to this salad.
- Bacon: Everything is better with bacon, and that is certainly true in this salad. For added flavor, try my spiced rosemary bacon.
See the recipe card for complete instructions and ingredient amounts.
Variations
- Add crumbled blue cheese, goat cheese, or feta.
- Replace the hard-boiled eggs with deviled eggs with Miracle Whip.
- Top with roasted salmon for a meal-in-one dish.
- Add fresh herbs like chives or parsley.
How to Make Crispy Potato Salad
Step 1: Bring a pan of water to a boil. Gently lower the eggs into the boiling water, cover, reduce heat to a simmer, and cook for 13 minutes. Transfer the eggs to a bowl of ice water and cool for 5 minutes. Peel and cut them lengthwise into quarters.
Step 2: Line a baking sheet with parchment paper or aluminum foil. Arrange the bacon on the pan and bake at 400℉ for 10-15 minutes until crisp. Drain on paper towels, then chop.
Step 3: Cut the potatoes in half or quarters as needed so they are a uniform size. Add the potatoes to a preheated sheet pan. Toss with oil and season with salt and pepper.
Step 4: Roast at 425℉ for 25-35 minutes until brown and fork-tender. Cool slightly.
Step 5: In a small bowl (or mason jar), combine the oil, vinegar, lemon juice, and mustard. Whisk to combine. Season to taste with salt and pepper.
Step 6: Arrange the arugula on a platter. Top with the potatoes and toss gently. Add the tomatoes, eggs, and bacon. Drizzle with some of the vinaigrette and serve the extra on the side.
Serving Ideas
This salad is so versatile - it's delicious morning, noon, or night.
- Breakfast - Serve with toast or Cheese and Onion Scones.
- Brunch - Serve alongside cheese and tomato quiche and berry salad with mint.
- Lunch - Enjoy with grilled cheese with garlic butter or a bowl of soup.
Expert Tips
- For easy-to-peel hard-boiled eggs every time, use this method: Bring the water to a boil before adding the eggs. This shocks the egg and helps the whites separate from the shell, making peeling easier. I learned this tip from America's Test Kitchen and have successfully tested it several times.
- Cook the bacon in the oven for even cooking and easy clean-up. Using a baking rack is helpful for thick-cut bacon so the excess fat can drip away.
- Roast the potatoes with bacon drippings (instead of olive oil) for an extra punch of flavor.
- Cook extra bacon and hard-boiled eggs to keep in your fridge to use in other recipes.
- This dressing has a strong acidic bite, but this salad needs it. Once added to the salad, the other ingredients will mellow it out and balance it quite nicely. If you aren't a fan of a more acidic dressing, start by adding ½ tablespoon each of white wine vinegar and lemon juice.
Recipe FAQs
It's best to assemble the salad right before serving; however, the bacon, hard-boiled eggs, and dressing can be prepped ahead of time.
This salad is best served at room temperature immediately after assembling. If you have leftovers, refrigerate them in an airtight container and eat them within 1-2 days.
Have you tried this recipe? I'd love to hear it! Please leave a comment and rating below. You can also follow along on Facebook and Pinterest or sign up for my Newsletter for more recipe inspiration.
📖 Recipe Card
Crispy Potato Salad
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Ingredients
Salad
- 4 eggs
- 6 slices bacon (regular or thick-cut)
- 24 ounces assorted small potatoes
- 2 tablespoons olive oil
- ½ teaspoon Kosher salt
- ½ teaspoon black pepper
- 4 cups arugula (about 4 large handfuls)
- 1 cup halved grape or cherry tomatoes
Mustard dressing
- 3 tablespoons olive oil
- 1 tablespoon white wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon Dijon or deli-style mustard
- salt and pepper (to taste)
Instructions
- Fill a saucepan with water and bring it to a boil. (Once the eggs are added, there should be enough water to cover them by one inch.) Gently lower the eggs into the boiling water, cover, reduce the heat to a simmer, and cook for 13 minutes. Transfer the eggs to a bowl of ice water to cool for five minutes. Peel and slice them lengthwise into quarters. Set aside.4 eggs
- Preheat the oven to 400℉. Line a sheet pan with parchment paper or aluminum foil. Place the bacon on the prepared pan and bake for 10-15 minutes or until crisp. (The cooking time will depend on the thickness of the bacon. See notes.) Drain the bacon on paper towels and chop.6 slices bacon
- Set the oven to 425℉ and preheat a sheet pan. Cut the potatoes in half or quarters to ensure they are uniform in size, about ¾ inches in diameter. Add the potatoes to the preheated sheet pan. Drizzle them with olive oil and season them with salt and pepper. Toss together. Bake until fork-tender and crispy around the edges, about 25-35 minutes. Cool slightly.24 ounces assorted small potatoes, 2 tablespoons olive oil, ½ teaspoon Kosher salt, ½ teaspoon black pepper
- While the potatoes are roasting, combine olive oil, vinegar, lemon juice, and mustard in a small bowl. Whisk together. Season to taste with salt and pepper. (See notes.)3 tablespoons olive oil, 1 tablespoon white wine vinegar, 1 tablespoon lemon juice, 1 teaspoon Dijon or deli-style mustard, salt and pepper
- Arrange the arugula on a serving platter. Top with the potatoes. Toss gently. Add the eggs, tomatoes, and bacon over the top. Drizzle with some of the dressing and serve extra dressing on the side.4 cups arugula, 1 cup halved grape or cherry tomatoes
Notes
- For easy-to-peel hard-boiled eggs every time, use this method: Bring the water to a boil before adding the eggs. This shocks the egg and helps the whites separate from the shell, making peeling easier. I learned this tip from America's Test Kitchen and have successfully tested it several times.
- Thick-cut bacon: Place the bacon on a sheet pan fitted with a rack. This allows the excess fat to drip away without the bacon becoming too saturated with fat.
- Potatoes: Roast the potatoes with bacon drippings (instead of olive oil) for an extra punch of flavor.
- Dressing: If you prefer a less acidic dressing, start by adding ½ tablespoon each of white wine vinegar and lemon juice and adjust according to your taste.
- Make-ahead: It's best to assemble the salad right before serving; however, the bacon, hard-boiled eggs, and dressing can be prepped ahead of time.
- Storage: This salad is best served at room temperature immediately after assembling. If you have leftovers, refrigerate them in an airtight container and eat them within 1-2 days.
Nutrition
Nutritional information is an estimate and will vary depending on the exact amounts and specific ingredients used.
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