Name: Two-Potato Salad with Creole Mustard, Bacon, and Arugula
Yield: Serves 6 to 8
Ingredients: 4 strips thick-sliced smoked bacon; 1 pound sweet potatoes, peeled and cut into 1-inch cubes; 1 pound Yukon Gold potatoes, peeled and cut into 1-inch cubes; 1 teaspoon kosher salt; 4 scallions, finely chopped; 2 celery stalks, finely chopped; 2 serrano chiles, stemmed, seeded, and minced; 1/2 cup plus 2 tablespoons mayonnaise; 2 tablespoons Creole mustard (see note); 1 tablespoon finely chopped fresh tarragon leaves; Freshly ground black pepper; 6 ounces arugula

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Two-Potato Salad with Creole Mustard, Bacon, and ArugulaShelly Strazis

Here's a more contemporary take on potato salad: Two kinds of potatoes give it eye appeal and a richer flavor. Tossing the potatoes with arugula and bacon adds a peppery crunch and plenty of smoky goodness (and you know how we feel about the smoke!)—and practically makes this salad a meal. Because sweet potatoes are so dense, and they take a few minutes longer to cook than regular potatoes, we cook them separately. This salad doubles easily for a party, and goes great with barbecued brisket or grilled sausages.

Note:

Creole mustard is a whole-grain mustard with a creamy texture and a zippy horseradish flavor. In other words, its a mustard with a little extra kick, so its right up our alley!

Recipe notes

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