BLT Potato Salad





2 lbs of new potatoes or gold potatoes

1 ½ cup cherry tomatoes, sliced

5 slices of cooked bacon, chopped

2 cups arugula, chopped

¼ cup mayonnaise

¼ cup sour cream

3 tablespoon white balsamic vinegar

1 teaspoon sugar

½ teaspoon salt

¼ teaspoon pepper

2 tablespoons chopped chives


Place potatoes in a large pot of salted water.  Bring the water to a boil, then reduce heat to a simmer and cook until the potatoes are tender.  This will take approximately 12-15 minutes.


Drain potatoes and rinse with cold water.  Allow the potatoes to cool and cut into small pieces.


In a large bowl, add potatoes, cherry tomatoes, bacon and arugula.  Set aside.


In a small bowl, whisk together the mayonnaise, sour cream, vinegar, sugar, salt and pepper.  


Drizzle the dressing over the potatoes. Mix well to coat.  Sprinkle with chives. Refrigerate for 1 hour and serve. 



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