Warm Potato Salad with Arugula and Bacon

Happy Tuesday y'all! 

I am all a flutter and uber excited today    because I am getting ready for the first official day of NASCAR  

That's right, it is the Daytona 500 babeeeeee *raise the roof* 

Aside from the first day of football season, this is the day our race lovin' little hearts look forward to all year long!! #sportsnerd 

But I know I am not alone, there are more of us out there. Right?

Please tell me that there are other people that look forward to this day like a kid looks forward to Christmas?

Even if it is not true, just say it to make me feel better mmkay? 

Thanks  

Every year we plan what we are going to nosh on while we watch our guys battle it out. 

No we don't root for the same driver, which made for a realllllly interesting end of the season last year because his guy one 

And he was not a graceful winner.

I pouted.

But come on, his guy has 6 championships under his belt (now 7). I really wanted my little M&M guy to get his second win! 

Anywho, back to the menu, before I get too excited and wander off to arrange all of my Kyle Busch memorabilia to get some good mojo going.

We usually have a few appetizer type goodies, and then do something quick and easy, like burgers or dogs with all the fixins. But this year I decided to change things up a bit. So we are stickin' with the nibbly portion, but for the main event we are goin' a bit fancy. I got steak, and shrimp, and then this potato salad will be the side.

Now, I know potato salad isn't that fancy. But with cute little tricolor potatoes, thinly sliced sweet onions, peppery arugula, all tossed with a warm bacon and browned butter vinaigrette?

That is some uptown high fallootin' grub gang!

So if you want to be super cool and awesome (which is code for weird) like me, grab  a steak, make this salad, and watch some NASCAR!! 

I will be proudly waving my nerd flag high!

With my left hand of course, because I will be busy shoveling epic amounts of this fantabulous salad into my face with my right. 

Yield: 4 to 6 servingsAuthor: Bobbi Hass-Burleson

Warm Potato Salad with Arugula and Bacon

Oven crisped red, white, and purple potatoes with salty bacon and cheese, peppery arugula, and a tangy browned butter vinaigrette dressing. This is having your salad and a baked potato rolled into one delicious mouthful!

prep time: 10 MINScook time: 30 MINStotal time: 40 mins

ingredients:

• 2 pounds tricolor fingerling potatoes, sliced 1/2 inch thick
• 3 tablespoons olive oil
• Kosher salt
• Fresh cracked black pepper
• 4 tablespoons unsalted butter
• 4 slices thick cut bacon, diced
• 2 tablespoons sherry vinegar
• 1 tablespoon whole grain mustard
• 1/2 of a sweet onion, thinly sliced
• 4 cups baby arugula
• 2 tablespoons fresh chives, chopped
• Shaved parmesan cheese

instructions

1. Preheat the oven to 425°. Cut the potatoes into 1/2-inch wedges. Scatter the potato wedges on 1 large rimmed baking sheet, drizzle with the olive oil and toss until coated. Season with salt and pepper and roast for about 25 minutes, until browned and crisp.
2. Meanwhile, in a large skillet, melt 1 tablespoon of the butter. Add the bacon and cook over medium heat, stirring frequently, until just beginning to brown, about 3 minutes. Add the remaining 3 tablespoons of butter and cook, stirring occasionally, until the bacon is golden and the butter is just beginning to brown, about 2 minutes. Remove the skillet from the heat.
3. Whisk the vinegar and mustard into the bacon and butter mixture; season with salt and pepper.
4. In a large bowl, toss the potatoes with the onion and arugula. Add the dressing, toss again and top with chives and shaved parmesan. Serve warm, or at room temperature.

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