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!
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.
Roasted potatoes
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.
Salad
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.
Dressing
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)
Notes
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.