Dress up your Easter table with this colorful “Easter Basket Salad”. The flavors in this warm potato salad with crunchy bits of bacon + Honey Mustard Vinaigrette are a great accompaniment to your Easter brunch or dinner.
Easter Basket Salad? Say what? I know! I can honestly say I didn’t intend to make an “Easter Basket Salad” when I set out to make this warm potato salad. I was thinking about how fantastic the combo of baby potatoes (warm) with pieces of crunchy bacon and a honey mustard vinaigrette over a bed of fresh arugula would taste. I got it in my head that I wanted baby purple potatoes (my favs…) but the only baby purple potatoes at the store happened to come in a bag with baby Yukon gold potatoes and red potatoes . O.K…even better!
I cooked up the bacon… boiled the potatoes , cut the bigger ones in half (so they would be bite size). Made a batch of honey mustard vinaigrette and piled everything on top of a bed of fresh arugula. YUM! Warm potato salad!
I had to crack a smile…my salad looks just like an Easter Basket! Green “grass” , colorful “eggs” …and then I got to thinking… HEY! the flavor combo of this salad would be a perfect accompaniment to the Easter ham! ( honey mustard and potatoes! Oh ya!) Or a perfect side dish for an Easter Brunch! (like this easy Breakfast Casserole with Ham, Spinach & Cheese) So Easter Basket Salad it is! A fun way to add a festive touch to your Easter table!
Oh course this Warm Potato Salad can be made any time of the year, not just Easter. It would be a great side dish for your favorite chicken dish (like this Panko -Crusted Chicken) , or take it to the pot-luck/BBQ (no mayo, so no worries about not being refrigerated at the party). Serve it along side hamburgers/veggie burgers, or kabobs. So many options!
Warm Potato Salad + Honey Mustard Vinaigrette {aka "Easter Basket Salad" }
Ingredients
- 1 lb. unpeeled baby potatoes yukon gold, red, purple, or combo cleaned
- 2 strips bacon cut into pieces
- ½ red onion diced
- 4 cups fresh Arugula
For the Dressing
- 1 Tbsp white wine vinegar
- 1 tsp honey
- 1 tsp Dijon mustard
- 1 clove garlic minced
- salt and pepper to taste
- ⅓ cup olive oil
Instructions
- Place potatoes in a medium pot, add cold water to cover potatoes by about 2 inches. Bring to a boil, reduce heat to gently simmer until potatoes are tender (about 15-20 min.). Drain, cut potatoes in half (optional).
- While potatoes are cooking, heat a large skillet over medium heat, add bacon and onions and cook until bacon is crispy. Using a slotted spoon remove bacon and onions to a paper towel lined plate (reserving a small amount of bacon drippings in skillet). Add cooked potatoes to skillet, add back in the bacon and onions and stir to combine.
- In a small bowl, whisk together vinegar, honey, mustard, garlic and salt/pepper. Slowly whisk in olive oil until thoroughly combined.
- Divide arugula between bowls/plates, top with warm potato/bacon/onion mixture. Salt and pepper to taste. Drizzle dressing over salad and serve while potatoes are still warm.
Nutrition
Once again Susan, you have presented an outstanding dish. How do you do it? Your inspiration for Easter and spring is contagious and motivating.
WARM POTATO SALAD + HONEY MUSTARD VINAIGRETTE {AKA “EASTER BASKET SALAD” }