This arugula 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!
Arugula Roasted Potato Salad
Move over mayo! This isn't your ordinary potato salad. This dish is part salad, part side dish.
Warm roasted potatoes are combined with peppery arugula, juicy tomatoes, crisp, smoky bacon, and hard-boiled eggs. An easy lemon Dijon vinaigrette is light and provides just the right amount of tang.
This salad is delicious when served at room temperature which makes this ideal for spring buffets or brunches. Think Easter or Mother's Day, perhaps.
- Potatoes - I used 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 which pairs well with creamy potatoes and salty bacon. It's fresh and keeps this salad much lighter than a traditional potato salad.
- Tomatoes - A variety of small tomatoes adds color to this salad.
- Bacon - Everything is better with bacon and that is certainly true in this salad. Oven-roast the bacon for a perfectly crisp texture, then chop as large or as small as you like.
- Mustard vinaigrette is a tangy blend of olive oil, white wine vinegar, fresh lemon juice, and Dijon or deli-style mustard.
See the recipe card for complete instructions and ingredient amounts.
- Cook the bacon. Line a baking sheet with parchment paper or aluminum foil. Arrange the bacon on the pan and bake at 400 degrees for 10-15 minutes until crisp. Drain on paper towels, chop, and set aside. (Image 1)
- Mix the dressing. 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. (Image 2)
✦NOTE: This dressing has a strong acidic bite, but this salad really 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.
- Roast the potatoes. Cut the potatoes in half or quarters as needed so they are a uniform size. Add the potatoes to a sheet pan. Toss with oil and season with salt and pepper. Roast for 30-35 minutes until brown and fork-tender. Cool slightly. (Images 3 and 4)
- Build the salad. 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.
This salad is so versatile - it's perfect any time of day, morning, noon, or night.
This salad is best when served at room temperature immediately after assembling. If you have leftovers, refrigerate them in an airtight container and eat them within 1-2 days.
- Cook the bacon in the oven for easy clean-up and even cooking. I like baking it directly on parchment paper, especially for thinner-cut bacon. 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.
- Keep extra cooked bacon on hand in your refrigerator to use in salads or sandwiches.
- Keep hard-boiled eggs on hand in your refrigerator for a quick snack or to use in other recipes.
Arugula Potato Salad with Dijon Vinaigrette
- 6 slices regular-cut bacon
- 24 ounces assorted small potatoes
- 2 tablespoons olive oil
- ½ teaspoon Kosher salt
- ½ teaspoon black pepper
- 4 cups arugula (about 4 large handfuls)
- 4 hard-boiled eggs (sliced in quarters, Note 1)
- 1 cup halved grape or cherry tomatoes
- 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)
- Preheat the oven to 400 degrees. 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 amount of cooking time will depend on the thickness of the bacon.) (Note 2) Drain the bacon on paper towels and chop. Set aside.
- Cut the potatoes in half or quarters so they are uniform in size, approx. ¾ inch. Add the potatoes to a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat. Bake for 30-35 minutes until fork-tender and crispy around the edges. Cool slightly.
- 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.
- Add the olive oil, vinegar, lemon juice, and mustard to a small bowl. Whisk to combine. Season to taste with salt and pepper. (Note 3)
- To make hard-boiled eggs, place eggs in a saucepan and cover with cold water, enough to come 1 inch above the eggs. Heat the pan to boiling, turn off the heat, and let sit for 10 minutes. Transfer the eggs to a bowl of ice water and let cool for 5 minutes. Tap the eggs on the counter to crack the shell. Gently peel while submerged in the ice water or while holding the egg under running tap water. This helps the shell slide off more easily.
- For 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.
- This dressing has an acidic bite which this salad can handle. It will mellow and balance nicely once combined with the other ingredients. If you prefer a less acidic dressing, start by adding ½ tablespoon each of white wine vinegar and lemon juice.
Nutritional information is an estimate and will vary depending upon the exact amounts and specific ingredients used.