Warm Skillet Potato Salad with Bacon and Arugula
A warm twist on classic potato salad that combines tender russet potatoes with crispy bacon and peppery arugula. The hot potatoes gently wilt the greens while soaking up a tangy apple cider vinegar dressing made right in the skillet with bacon drippings. This hearty side dish works perfectly for barbecues, potlucks, or weeknight dinners when you want something more substantial than traditional cold potato salad. The combination of sweet honey mustard dressing and bitter arugula creates a balanced flavor profile that pairs well with grilled meats.
Ingredients
- 2 russet Idaho potatoes, washed and cut into 1/2 inch cubes
- 4 slices bacon
- 1 small onion, diced
- 2 tablespoons apple cider vinegar
- 1 tablespoon whole grain mustard
- 1 tablespoon honey
- 1 teaspoon salt
- ¼ teaspoon pepper
- 2 cups baby arugula, packed
- 1 tablespoon fresh parsley, minced
Instructions
- 1
Boil potatoes in salted water until fork-tender
- 2
Cook bacon in cast iron skillet until crispy
- 3
Transfer bacon to paper towel lined plate and chop when cool
- 4
Saute onion in bacon grease until softened and browned
- 5
Add vinegar to skillet and scrape up browned bits
- 6
Turn off heat and stir in mustard, honey, salt, and pepper
- 7
Drain potatoes and add to skillet, stirring to coat
- 8
Add arugula and parsley, stir until arugula wilts slightly
- 9
Serve warm
Tips
Use cast iron or heavy skillet to maintain heat for wilting arugula properly.
Don't drain all bacon grease - you need about 2 tablespoons for sauteing onions.
Cut potatoes uniformly so they cook evenly and finish at same time.
Good to Know
Refrigerate leftovers up to 3 days. Reheat gently or serve cold.
Can prep potatoes and bacon 1 day ahead. Assemble warm before serving.
Serve warm immediately for best texture and flavor.
Common Mistakes
Don't overcook potatoes or they'll fall apart when stirring.
Keep some bacon grease in pan to prevent sticking and add flavor.
Add arugula at end to prevent overcooking and maintain some texture.
Substitutions
Vegan Options
Gluten-Free Swaps
General Alternatives
FAQ
Can I make this ahead of time?
Best served warm and fresh, but you can prep components separately and assemble when ready to serve. Leftovers keep refrigerated for 3 days.
What if I don't have cast iron skillet?
Any heavy skillet works fine. Cast iron just retains heat well for wilting the arugula, but stainless steel or non-stick will work too.
Can I use different potatoes?
Yes, Yukon Gold or red potatoes work well. Avoid waxy potatoes that won't absorb the dressing as well as russets do.